This hot toddy cake is the perfect bake for a crispy cold Winters day. It’s full of warming spices and a super special secret ingredient, a good slug of Oolong Tea with Whiskey from Noveltea.
For the Cake:
- 250g unsalted butter, room temperature
- 250g soft light brown sugar
- 5 medium free-range eggs
- 150g ground almonds
- 100g self-raising flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp grated nutmeg
- 1/4 tsp ground cloves
For the Syrup:
- 100ml Noveltea Oolong tea with whisky
- 30ml clear honey
- Juice 1 lemon
For the Drizzle:
- 150g icing sugar
- 2–4tbsp cold water
- Heat the oven to 170°C and liberally grease a 2.5ltr bundt pan, I like to use Wilton Cake Release.
- In the bowl of an electric mixer whisk the butter and sugar until light and creamy, around 5 minutes. Add the eggs, one at a time, whisking well between each addition. Then, with the mixer on low, add the almonds, flour, baking powder and spices with a pinch of salt and mix until just combined.
- Pour into the prepared tin and bake for 40-50 minutes until risen, golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.
- While the cake is cooling, heat the syrup ingredients in a saucepan until simmering. Poke holes all over the cake and spoon over the syrup.
- For the icing, put the icing sugar in a bowl and slowly stir in enough water to form a smooth icing. Drizzle all over the cake, leave to set and serve!
The un-iced cake can be wrapped in cling film and frozen for up to a month.