Sticky honey and macadamia chocolate cake
The perfect combination is honey and macadamia; add chocolate into the mix and you've got yourself some wow-factor! Better yet, the beautiful sticky macadamia topping will stun your guests and take your cake to centre stage.
Using the delicious and 100% Australian made Wild Nectar Honey, you can't go wrong with this cake!
Note: in addition to the 20mins of preparation time listed above, you will also need to set aside some time for freezing your honey macadamia topping.
3/4 cup Wild Nectar Organic Honey, warmed
2 cups unsalted macadamia nuts
150g unsalted butter, softened
1 cup caster sugar
3 free-range eggs, separated
100g melted dark chocolate
3/4 cup self-raising flour
1/2 cup plain flour
2 Tbsp cocoa
3/4 cup buttermilk
Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease and line a 22cm round, solid-base cake pan with baking paper.
Pour warmed honey over base of pan and sprinkle with nuts. Freeze for 15 minutes.
In a medium bowl, using an electric mixer, beat butter and sugar until creamy. Beat in yolks, one at a time, until well combined. Mix chocolate in lightly. Fold in sifted combined flours and cocoa, alternating with buttermilk.
In a clean, small bowl, beat egg whites until soft peaks form. Fold into cake mixture. Spoon over nuts in pan, smooth top. Bake for 50-55 minutes until cooked when tested. Cool in pan for 10 minutes (don’t allow to completely cool or the honey will firm and cake will be difficult to invert).
Invert cake onto wire rack to cool completely. Serve.