1. Preheat oven to 350 degrees F & grease ONLY the bottom of a 10-inch tube pan, then line the bottom of the pan with parchment paper. 2. In a medium bowl, combine oil, honey, both sugars & marmalade, blending well, then add the eggs. 3. In a larger bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves & allspice, then make a well in the center of this flour mixture & add the wet ingredients AND the brewed tea. Blend well, either by hand or with an electric mixer on slow speed, making a smooth loose batter. 4. Pour the batter into the prepared pan, then sprinkle the top with the almonds. 5. Place the pan of batter on TWO stacked baking sheets (to prevent bottom from browning too fast) & bake 55-60 minutes or until the top of the cake springs back when pressed lightly with a fingertip. 6. Cool in the pan for 15 minutes, then remove & let cool on a wire rack. 7. Before serving, dust with powdered sugar & sprinkle with a bit of shredded orange zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
