1 tsp instant coffee
120 ml hot water
175 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground cinnamon
1 small pinch ground cloves
2 medium eggs
110 g caster sugar
120 ml honey
80 ml vegetable oil, preferably sunflower or corn
1 ½ tsp fresh orange zest
50 g hazelnuts, coarsely chopped

Lightly toast the hazelnuts in a small, heavy-based pan, tossing occasionally until just beginning to colour. Do not allow to darken too deeply as flavour will be lost and do not take your eyes from the pan as they will burn very easily. Remove from heat and allow to cool.

Preheat oven to 170°C. Grease and line a loaf tin, preferably using baking parchment.

In a cup or mug, dissolve the coffee in hot water. Allow to cool.

Sift flour, baking powder, bicarbonate of soda and spices together in a large bowl.

Using a food mixer, beat the eggs until evenly coloured and add honey and sugar and beat until light in colour. Gradually add the oil and beat until blended. Add zest. Beat in flour followed by the coffee, in two or three batches. Add hazelnuts and stir in.

Pour batter into prepared tin and bake for 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in tin for about 15 minutes. Turn out onto wire rack and cool completely. Remove lining paper when barely warm.

When completely cool, wrap cake tightly in foil and keep at room temperature until required as it can readily lose moisture and become dry. Re-wrap unused portion immediately after use.

Will serve 8-12 with tea, coffee or glass of wine.