Dry ingredients                                                                           Wet ingredients

- 180 grams plain flour - sifted through a sieve                    - 1 medium egg

- 100 grams granulated sugar                                                  - 80 mls vegetable oil

- 30 grams soft dark brown sugar                                           - 80 mls runny honey

- 7.5 grams (1/2 tablespoon) baking powder                         - 80 mls warm coffee

- 2.5 grams (1/2 teaspoon) bicarbonate of soda                   - 40 mls orange juice

- 1 pinch of salt                                                                         - 1/3 teaspoon vanilla

- 10 grams (2 teaspoons) vandotsch speculaas spice mix     extract

       : for added 'kick' consider doubling-up on vandotsch speculaas spice mix

Directions

- Preheat the oven to 160C. Grease and line a small round tin (18 cms)

- Mix the dry ingredients together thoroughly in a large bowl. Mix the wet ingredients together in a separate bowl making sure the eggs are thoroughly mixed in.

- Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients combining the wet and dry together as you go.

- Using an electric beater, make sure the mixture is thoroughly combined until you have a thick but pourable batter.

- Slowly pour or spoon the batter into the prepared tin and put into the pre-heated oven.

- Bake for about 45 - 50 minutes, depending on your oven.

- To check whether they are cooked carefully insert a sharp knife into the cake and if it comes out completely clean then it is cooked. Return the cake to the oven for a further 5 minutes and check again with a clean knife until the knife comes out clean.

- Once removed from the oven, leave the cake to stand for about 15 minutes before removing it from the cake tin. This cake tastes better after a couple of days and keeps wrapped in silver foil for about a week.