Madeiran Spiced Honey and Molasses Cake with Walnuts and Almonds

What you need

• 450 g (3 1/2 cups) plain flour
• 2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground aniseed
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 200 g (1 cup) caster sugar
• 100 g (1 cup) ground almonds
• 130 g (1 1/3 cups) walnuts, 100 g chopped, the rest kept as halves for the top
• 70 g (1/2 cup) raisins
• 200 g (14 tbsp) butter, melted and cooled slightly, plus extra for the tin
• 150 g (1/2 cup) honey
• 150 g (1/2 cup) dark molasses, cane molasses or black treacle
• 100 g (1/3 cup) orange marmalade
• 1 lemon, zest only
• 2 tbsp Madeira wine
• 30 g (1 oz) whole almonds, blanched

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Butter a deep 22 cm (9 in) round cake tin and line the base with baking paper.

2. 2

   In a large bowl, mix the flour, baking soda, cinnamon, cloves, ginger, aniseed, allspice, salt and sugar.

3. 3

   Stir in the ground almonds, the chopped walnuts and the raisins.

4. 4

   In a second bowl, whisk the melted butter with the honey, molasses, marmalade, lemon zest and Madeira.

5. 5

   Pour the wet mixture into the dry one and stir until no dry flour remains. The batter will be thick and sticky.

6. 6

   Scrape the batter into the tin and level the top with a wet spatula.

7. 7

   Press the walnut halves and whole almonds into the surface.

8. 8

   Bake until a skewer pushed into the centre comes out with a few moist crumbs, 45-50 min. Do not let it dry out.

9. 9

   Cool in the tin for 15 min, then turn out onto a rack and cool completely.

10. 10

    Wrap tightly in cling film or foil. The cake tastes best after resting for a week or longer.

Imported from valioaimo.fi. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.