This decadent afternoon tea treat is dazzling enough to serve up for dessert too!Â
Want some more recipes with honey in them?
Ingredients
Method
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.
You may also like:Â
Date and walnut scones with cinnamon honey butter
Mango and macadamia fruit cakeÂ
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