Pain d'épices corse

Method

Preheat the oven to 160°C and line a loaf tin with baking parchment. Gently warm the honey and butter together until melted, then stir in the brown sugar and let cool slightly. Whisk the eggs and fold into the honey mixture along with the orange zest. In a separate bowl, combine the flour, all spices, baking powder, bicarbonate of soda and salt, then fold into the wet ingredients until just combined. Pour into the prepared tin and bake for 45-50 minutes until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack. This traditional Corsican spiced honey cake is best wrapped and kept for 2-3 days before serving to allow the flavours to develop fully.