Jewish honey cake with orange and tea

Ingredients

• 300 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp fine salt
• 2 large eggs
• 120 g brown sugar
• 200 g honey
• 120 ml neutral oil
• 180 ml strong black tea (cooled)
• 1 tbsp finely grated orange zest
• 1 tbsp powdered sugar

Preparation

1. Heat the oven to 175°C. Line a 23 x 13 cm loaf pan with baking paper. 2. Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt in a medium bowl. 3. In a large bowl, whisk the eggs and brown sugar until combined. Whisk in the honey, oil, cooled black tea and orange zest. 4. Add the flour mixture to the wet mixture and fold just until no dry patches remain. The batter will be loose. 5. Pour the batter into the pan and bake for 60 minutes, until the top is dark brown and the center is set. 6. Cool in the pan for 15 minutes, then lift the cake onto a rack and cool for 30 minutes. Dust with powdered sugar before slicing.