I highly recommend to make the cake 1-2 days ahead of time. It will taste better and the flavors will be stronger. Keep it in the fridge but serve it at room temperature. If you want a super fluffy and airy cake, you can use the same recipe but separate the eggs. When the recipe calls for mixing eggs with sugar and honey, use only the egg yolks. After mixing all the ingredients, whisk the egg whites with a mixer until they form soft peaks, then gently fold into the batter using a spatula.
1/4 teaspoon ground cardamom or nutmeg (, optional)
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (120 ml) honey
1/3 cup (80 ml) canola oil (or vegetable, safflower)
1/2 cup warm coffee or tea ((mix 1/2 cup hot water with 1 teaspoon instant coffee or 1 tea bag))
1/2 teaspoon vanilla extract
1/4 cup (25g) sliced almonds, pecans or walnuts, optional
Steps:
Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.
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