HONEY, ALMOND AND CARDAMOM DRIZZLE CAKE (Makes one loaf)

Ingredients: For the cake: 200g light spelt or plain flour; 150g ground almonds; 2tsp baking powder; 250g softened, unsalted butter, plus extra for greasing; 200g demerara sugar; 150ml honey or maple syrup; zest of an unwaxed orange; zest of an unwaxed lemon; 4 medium organic eggs For the drizzle:

4 cardamom pods; 4tbsp honey or maple syrup; 1tsp orange blossom water; 2tsp toasted sesame seeds; 1tsp coriander seeds; 1tsp fennel seeds; to serve: A good drizzle of honey or maple syrup; plain yoghurt Method:

1. Heat the oven to 170°C/150°C fan/gas 3.

2. Grease a 900g loaf tin and line with baking paper. Put the flour, almonds, baking powder and a good pinch of sea salt in a bowl and whisk until there are no lumps of baking powder. Beat the butter, sugar and honey until creamy and combined.

3. Add both orange and lemon zests, then the eggs one by one, mixing well between additions.

4. Add the dry ingredients a large spoonful at a time, again mix between additions. Tip the mixture into the prepared tin and smooth out the top with the back of a spoon. Bake for 55 minutes to one hour, until dark golden on top. It will sink a little in the middle.

5. Take out of the oven and leave in the tin. Bash the cardamom pods in a pestle and mortar to release the seeds, then put them in a pan with the remaining drizzle ingredients. Bring to a simmer and reduce to a thin syrup – it will thicken a little more as it cools.

6. Prick the cake a few times with a skewer and pour over the syrup. Leave in the tin until cooled completely. Serve in thick slices, with yoghurt mixed with honey.