Ingredients
- 200 ml cold water
- 2 cinnamon sticks
- 3 cloves
- 200 ml honey
- 5 eggs
- 200 g brown sugar
- 1 orange (juice and zest)
- 100 ml olive oil
- 400 g fine flour
- 1 teaspoon (dessert) cinnamon powder
- 1 teaspoon bicarbonate of soda
- butter to taste
- icing sugar to taste
Preparation
- Prepare a tea by boiling the water with the cinnamon sticks and cloves for two minutes; remove from the heat, cover and leave to stand for five minutes. Strain the tea and add the honey; set aside.
- Grease a rectangular tin with butter, line it with greaseproof paper and grease it too. Turn the oven on to 170º C. Break the eggs and separate the whites from the yolks. Whisk the egg whites. Beat the yolks with the brown sugar and add the tea with honey, the juice and zest of the orange and the olive oil; beat a little more.
- Sift the flour with the cinnamon and bicarbonate of soda and fold into the mixture, alternating with the egg whites. Pour the batter into the tin and bake for about 50 minutes. Unmould, leave to cool and sprinkle with icing sugar.
You can consult the original recipe here.
