Prepare honeycomb pan by spraying with cooking oil or brushing well with melted butter. With some extra plain flour sprinkle over the inside surface of the tin, bop the side of the tin a few times with your hand to cover completely with the flour. Tip the pan upside down and shake out any excess. The tin should have a thorough but fine coating of flour. This will prevent your cooked cake sticking to the tin.If using a square tin, grease and line with baking paper.
Mix coffee in hot water, and leave to cool.
In a large bowl beat egg yolks and sugar until completely combined. Add oil and then the honey, beating after each addition. Beat until the mixture is smooth.
Sift the flour into a clean bowl. Combine with salt, baking powder, bicarb soda and spices. Add dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not over mix.
Whip egg whites until stiff. Fold gently into the batter.
Pour the completed batter into bee and honeycomb pan. Alternatively use a 20cm square pans.
Bake at 160°C (320°F) for 35 - 40 minutes, or until a skewer inserted into the centre of cake comes out clean.
Brush with coffee syrup.
Honey Coffee Syrup
Combine ingredients over a low heat until a syrup has formed.