Preheat the oven to 350º
Butter and flour a 8-9” round cake pan with removable bottom.
With a zester, remove all the orange zest from the orange. Set aside.
Slice the orange in half and juice the orange. Set aside.
In a large bowl beat the butter with a spoon until creamy.
Add the sugar and beat until creamy again.
Add the honey and all the orange zest. Beat until well blended.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl whisk together the flour, almonds, baking powder and soda, and spices until well combined.
Add one third of the flour mixture to the butter mixture. Beat well.
Add half the milk and beat well.
Repeat with another third of the flour and half of the milk, ending with the last third of the flour.
Beat well after each addition until well blended.
Spread the batter evenly into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean.
After removing cake from oven, immediately poke many holes in the cake with a skewer or toothpick.
Combine 1 Tbl. honey and 1/4 cup reserved orange juice and heat briefly in the microwave to melt the honey.
Slowly spoon the syrup over the cake and allow the syrup to run deep into the cake. Cool.
Serve with honey flavored Greek style yoghurt or vanilla ice cream.
Recipe by Jane O'Riordan