Spice cake with bitter orange butter

Method

1. Preheat the oven to 160°C. Line and butter a 24 cm loaf tin.
2. To make the cake, place the honey in a saucepan over a low heat until runny. Remove from the heat and allow to cool. Sift the two flours together and place in mixing bowl. Pour on the melted honey, then the milk, eggs and sugar, whisking to a smooth, creamy paste. Finally, add the cinnamon, nutmeg, aniseed, candied peel and vanilla essence.
3. Pour into the cake tin, place on a baking sheet and cook in the centre of the oven for 30 minutes. Lower the heat to 150°C and cook for a further 25–30 minutes. Remove from the oven and allow to cool in the tin for 15 minutes before turning out onto a wire rack. Peel off the paper when cold and serve with the bitter orange butter.
4. To make the bitter orange butter, place the butter in a food mixer and whisk until light and fluffy. Stir in the marmalade and orange-blossom water and mix until well combined. Spoon into a little ramekin dish and use as required.