This is the honey cake eaten at Rosh Hashanah or Jewish New Year. It is lighter than cakes of the pain d'epice family, with a pleasing bitterness from the dark coffee, picking up the slight bitterness in the cooked honey.

300 g plain flour
1 tsp cinnamon
½ tsp cloves
zest of an orange
1 tsp bicarbonate of soda
1 tsp baking powder
200 g caster sugar
2 large eggs
225 g clear honey
12O ml light olive oil
125 ml strong black coffee
a handful of sultanas and walnuts (optional)

Preheat the oven to 180 °C (gas mark 4). Sift the flour with the spices, orange zest, bicarbonate of soda and baking powder. Beat the sugar and eggs until creamy. Beat in the honey, oil and coffee. Gradually add the flour mixture to the honey mixture, beating well. If you like, you can add a handful each of sultanas and walnuts at this stage. Pour into two lined 1 kg loaf tins or one 23 cm square tin. Bake for 40-90 minutes, depending on your tin and your oven. It is done when firm to the touch on top.

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