Almond Honey Spice Cake

• 1/2 cup butter, softened
• 1/3 cup granulated sugar
• 2 tbsp honey
• 1 tsp ground ginger
• 1 tsp ground allspice
• 2 None large eggs
• 1/2 cup ground almonds
• 1/2 cup semolina
• 1 tsp baking powder
• 1/4 cup milk
• None None Spiced Syrup
• 1 cup granulated sugar
• 8 None cardamom pods, bruised
• 2 None cinnamon sticks
• None None Honey Orange Cream
• 3/4 cup heavy cream
• 1 tbsp honey
• 2 tbsp finely grated orange zest

1. Preheat oven to 350u0b0F. Grease a deep 8 inch round cake pan and line base and sides with baking paper.
2. In a stand mixer, beat butter, sugar, honey and spices until light and fluffy. Add eggs, 1 at a time, beating well between additions. Fold in ground almonds, semolina, baking powder and milk. Transfer to prepared pan and bake for 35-40 mins, until a skewer inserted in the center comes out clean. Let cake cool in pan for 5 mins.
3. Meanwhile, to make the spiced syrup, combine sugar, spices and 1 cup water in a small saucepan. Stir over medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, without stirring, for 5-7 mins, until thickened slightly. Strain into a small measuring cup.
4. Pour hot syrup over hot cake then let cake cool in pan. Transfer cake to a serving plate then refrigerate for 3 hours, or overnight.
5. To make the honey orange cream, whip heavy cream, honey and orange zest to soft peaks.
6. Serve cake at room temperature with honey orange cream.

butter, sugar, honey, ground ginger, ground allspice, eggs, ground almonds, semolina, baking powder, milk, syrup, sugar, cardamom pods, cinnamon sticks, orange cream, heavy cream, honey, orange zest

Taken from recipes-plus.com/api/v2.0/recipes/37750 (may not work)