"The honey cake at Adam Wolfers' Sydney pop-up,
Casoni, was unforgettable. Could you get the recipe?" - Lisa
Nguyen, Elizabeth Bay, NSW
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150 gmeggs (about 3 large eggs)185 ml (¾ cup)vegetable oil, plus extra oil for greasing185 ml (¾ cup)orange juiceFinely grated rind of 1 orange150 gmhoney125 gmbrown sugar125 gmmolasses6 gm (2¾ tsp)wattleseed powder (see note)185 gmplain flour, plus extra flour for dusting2 tspbaking powder¾ tspbicarbonate of sodaWhipped butter and honeycomb, to serve
Whisk eggs in an electric mixer on medium speed until pale and creamy (4-6 minutes). Reduce to low speed, add vegetable oil, orange juice and rind, honey, brown sugar, molasses and wattleseed and mix to combine (1 minute). Add flour, baking powder, bicarbonate of soda and 3gm (1 tsp) salt and whisk until well combined (10 minutes). Cover and rest batter for 1 hour.
Preheat oven to 200°C fan-forced. Lightly grease a 10-cup non-stick kugelhopf or bundt tin with oil, Dust with flour to lightly and evenly coat. Pour cake batter into tin, place on middle shelf of oven, reduce oven to 170°C and bake until a skewer inserted comes out clean (40-50 minutes). Cool cake completely in tin on a wire rack, then invert onto a platter and serve with whipped butter and honeycomb. This cake is best eaten on the day it’s made, but will keep for 2-3 days stored in an airtight container.