A fragrant sponge cake flavoured with orange flower water and honey.
Preheat the oven to 180'C
Butter your cake tin and line with baking parchment.
Beat together the sugar and the butter until pale and fluffy. One by one, beat in the eggs and then add the honey and the orange flower water. Sift in the flour and the baking powder and gently fold together.
Pour the mixture into the cake tin, transfer to the oven and bake for 30 minutes. Check the centre of the cake with a skewer, returning to the oven for a further 5-10 minutes if necessary.
Once cooked, remove from the oven and brush on a little extra honey to finish.
«Use a whisk to beat the eggs into the butter and sugar mixture. This will ensure the mixture is well combined.»