Honey Cocoa Cake

9:00 pm on 19 April 2004


  • 400g plain white flour
  • 50g cocoa
  • 500 mls honey
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 85g slivered almonds
  • 85g candied orange peel
  • 85g hazelnuts rough chopped
  • Half a glass orange-flavoured liqueur
  • 7.5 g – (1 tablespoon) yeast
  • Pinch of salt
  • Oil (or butter) for greasing cake tin


Pour honey into a little saucepan and add 50 ml water, bring to the boil and then remove from the heat. Meanwhile put all the other ingredients in a bowl - flour, cocoa, cinnamon, nutmeg, salt, almonds, hazelnuts and candied orange. Melt yeast in orange-flavoured liqueur and add to the other ingredients. Pour over boiling honey, stir accurately with a wooden spoon and let the mixture rest for about an hour. Don't worry if the mixture is hard. It should be. Preheat oven to 170°C (340°F). Butter a deep cake tin, transfer the mixture and cook in the oven for about an hour. You can test whether the cake is cooked by inserting a toothpick into the cake. If you see no dough remaining on the toothpick, the cake is cooked. Let the cake cool in the tin, turn out and cover with your favourite icing.

What's the right wine? My suggestion is: Moscato di Pantelleria (dessert wine from Pantelleria, Italy)

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