Step 1

Heat the oven to 170°C. Grease the base and sides of a 20cm springform cake pan and line with baking paper.

Step 2

In a stand mixer fitted with the paddle attachment, beat butter, sugar, honey, zest and coriander seed until light and fluffy. Add eggs one at a time, adding 1 tbs flour with each and beating thoroughly before adding the next, until incorporated.

Step 3

Combine baking powder and almond meal with the remaining flour. Sift over the egg mixture, then, using a large metal spoon, carefully fold into the egg mixture until combined.

Step 4

Spoon batter into prepared cake pan, spreading evenly with a spatula. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. (The cake will have a slight dip in the centre.)

Step 5

Meanwhile, for the honey coriander syrup, whisk all ingredients in a saucepan over medium-high heat until combined. Cook, stirring occasionally, for 4-5 minutes or until reduced slightly.

Step 6

Leaving the hot cake in the pan, gently prick the top with a toothpick and drizzle over the syrup so that it soaks into the sponge. Leave cake to cool in the pan for a further 30 minutes, then remove from pan and place on a wire rack to cool completely.

Step 7

The cake tastes best if left for a day or two before eating, and it will store well for at least a week in an airtight container.