Jewish honey cake

Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.

Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.

Pour the batter into the prepared tin and scatter with the almonds, if using. Bake for 35-40 mins, or until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Check after 35 mins – if it’s not set in the middle, bake for the remaining
5 mins. Don’t open the oven door for the first 30 mins of baking.

Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.