0.0|as required|Sunflower Oil To Grease|Sunflower Oil To Grease.jpg|20.0
100.0|g|Caster Sugar|caster sugar.jpg|100.0
80.0|ml|Sunflower Oil|sunflower oil.jpg|80.0
185.0|ml|Ironbark Honey|ironbark honey.jpg|185.0
300.0|g|Plain Flour|plain flour.jpg|300.0
1.25|tsp|Baking Powder|new_baking powder.jpg|6.25
1.0|tsp|ground Cinnamon|ground cinnamon.jpg|5.0
1.0|tsp|ground Ginger|ground ginger.jpg|5.0
0.5|tsp|ground Cloves|Ground Clove.jpg|2.5
0.0|as required|Icing Sugar To Dust|icing sugar.jpg|20.0
1.0|tbsp|Sunflower Seeds|sunflower seeds.jpg|14.18
Preheat oven to 150°C.
Grease a round 20 cm cake pan lightly with oil.
Use an electric beater to beat the eggs in a medium bowl until pale.
Add the sugar and beat until sugar dissolves and mixture is creamy.
Whisk oil and honey together, using a fork, in a medium jug until combined.
Gradually add the oil mixture to the egg mixture, beating constantly until mixture is thick and fluffy.
Sift together the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl and make a well in the center.
Pour the egg mixture into the well and use a metal spoon to fold until just combined.
Pour the cake mixture into the prepared pan.
Bake in preheated oven for 55 minutes.
Check by inserting a skewer into the center.
The cake is done if skewer comes out clean.
Remove from oven.
Set aside for 10 minutes to cool slightly before turning onto a plate.
Dust with icing sugar and sprinkle with sunflower seeds.
Cut into wedges and serve warm!