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This is a really simple cake to make and uses an ancient grain called spelt which has a richer, nuttier flavour than modern wheat, spelt still contains gluten though so is not suitable for people who are intolerant to it.
You can adjust the amount of caraway to suit and replace the orange with lemon if you prefer and when it comes to the glaze feel free to use caster sugar mixed with some lemon or orange juice for a more crunchy topping or just pour over some mead for a lovely boozy kick.

Ingredients:

* 4 small eggs
* 200g butter, melted
* zest of one orange, finely grated
* 1 tablespoon marmalade
* 120g runny honey
* 3 teaspoons orange extract
* 2 tablespoons caraway, plus extra to sprinkle on top
* 100g ground almonds
* 1 1/2 teaspoons baking powder
* 200g white spelt flour, sieved

Glaze:
3 tablespoons honey
1 cap orange extract ( or zest & juice of 1/2 an orange)
25ml mead (optional, calvados works well too)

1: Heat the oven to 170C. Whisk together the eggs in a large mixing bowl.
2: Ensure the melted butter has cooled to blood temperature (so it doesn't cook the eggs) and then whisk into the eggs.
3: Add the zest, marmalade, orange extract, honey and caraway and whisk well.
4: Stir in the remaining ingredients until thoroughly mixed then pour into a loaf tin lined with greased baking paper and bake in the oven for 50-60 minutes or until a skewer comes out of the centre clean, check after about 40 minutes and cover the top with tin foil if it's burning.
5: Once your cake is ready prick it all over the top with a skewer and combine your glaze ingredients in a small saucepan and heat. Pour over the glaze and leave to set completely in the tin before removing it.

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