FUSS-FREE AFTERNOON TEA
This simple spicy honey cake pairs perfectly with your afternoon cuppa
SERVES 8-10 Preheat oven to moderate, 180°C. Grease a 20cm round cake pan with butter and line with baking paper. In a large bowl, whisk together 3 eggs, ½ cup brown sugar and a vanilla pod (split and scraped). Combine 2½ tbsp strong espresso with 2½ tbsp water and add to bowl, along with 250ml buttermilk, 250ml extra-virgin olive oil and 200g runny honey. Whisk until smooth. Sift in 2 cups self-raising flour, 1 tsp ground cinnamon, ½ tsp ground allspice and pinch sea salt and whisk to combine. Pour batter into prepared pan and bake for about 50 minutes. Leave to cool completely. To make honey frosting, place 250g mascarpone in a bowl and, using a spoon, gently stir in 1 tbsp runny honey then 50g icing sugar until just combined. Spread over the top of cake and top with some toasted walnuts.