There is something rather austere and old-fashioned about the name ‘spice cake’, although, for us, it sings of the Orient with its honey, spices and strong citrus element. The texture of this cake is rather firm and dense and it keeps well in an airtight container. It is fabulous on its own with a strong cup of smoky Lapsang Souchong tea, or if you really want to feel you’re in the souks, try it with a cup of strong sweet mint tea. If you want to be a bit more fancy, it’s also delicious spread with the bitter orange butter.