Chefs' Recipes

Wattleseed and honey cake

This wattleseed and honey cake is from Adam Wolfers' Sydney pop-up, Casoni.
Wattleseed and honey cakeBen Hansen
8 - 10
1H 40M

“The honey cake at Adam Wolfers’ Sydney pop-up, Casoni, was unforgettable. Could you get the recipe?” – Lisa Nguyen, Elizabeth Bay, NSW


To request a recipe, email [email protected]or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.




1.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.
2.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.

Wattleseed powder is available from Herbie’s Spices, Outback Pride and The Essential Ingredient.


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