Apricot and orange jam
400 g dried apricots
juice of 1 orange
100 ml water
300 g Dansukker Jam Sugar

Honeycake
420 g honey
110 g Dansukker Organic Soft Brown Sugar
3 eggs
1 tsp ground ginger
2 tsp ground cinnamon
juice and zest of 1/2 orange, ideally untreated
150 ml whipping cream
500 g plain flour
2 tsp ammonium carbonate

Butter icing
380 g Dansukker Icing Sugar
45 g boiling water
150 g butter, at room temperature

Chocolate ganache
100 g whipping cream
100 g dark chocolate

Start by making the apricot jam. Soak the apricots in water for at least 2 hours and then chop finely.

Mix the apricots, orange juice, water and jam sugar in a pan and boil while stirring for 10 minutes. Skim thoroughly. Pour into heated, thoroughly cleaned jars. Seal. Store in a cool, dark place.

Heat the oven to 175°C.

In a pan, heat the honey and sugar until the sugar has dissolved. Allow to cool.

Beat the eggs and add the spices, orange juice, cream and cooled honey mixture. Stir together to make a smooth paste.

Combine the flour and ammonium carbonate and fold into the paste until smooth.

Pour the batter into an 18x25 cm baking tray lined with baking parchment.

Bake the mixture in the bottom of the oven for 55-70 minutes. Insert a skewer to check if the cake is done. Leave to cool in the tray.

Prepare the butter icing. Mix the icing sugar and water. Add the butter and beat to make a smooth butter icing.

Heat the cream for the ganache. Remove from the heat and add the finely chopped chocolate. Stir to a smooth mixture and set aside to cool for a while.

Slice the cooled cake horizontally into three layers. Spread one layer with jam and one with butter icing. Place the next cake layer on top and repeat the layering process. Finally, top with the last cake layer and spread the ganache evenly on top of the cake.