Florence Greenberg's honey cake recipe
 Matt Tebbutt made Jewish cooking legend Florence Greenberg's easy spiced honey cake on Saturday Kitchen. 2 free-range eggs110g/3¾oz caster sugar 3 tbsp vegetable oil225g/8oz runny honey, plus 75g/2½oz for topping the cake225g/8oz self-raising flour½ tsp ground ginger½ tsp ground cinnamon ½ tsp mixed spice½ tsp bicarbonate of soda150ml/5fl oz warm water75g/2½oz runny honey, warmed75g/2½oz toasted flaked almonds 2 free-range eggs 110g/3¾oz caster sugar 3 tbsp vegetable oil 225g/8oz runny honey, plus 75g/2½oz for topping the cake 225g/8oz self-raising flour ½ tsp ground ginger ½ tsp ground cinnamon ½ tsp mixed spice ½ tsp bicarbonate of soda 150ml/5fl oz warm water 75g/2½oz runny honey, warmed 75g/2½oz toasted flaked almonds Method Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine.Sift the flour, ginger, cinnamon and mixed spice into a bowl.Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve. Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine. Sift the flour, ginger, cinnamon and mixed spice into a bowl. Sift the flour, ginger, cinnamon and mixed spice into a bowl. Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve.