More Great Recipes: Cake | Egg-Free | Low Cholesterol | Low Saturated Fat

Honey and Olive Oil Cake

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Member since 2014

Serves | Prep Time | Cook Time


Ingredients for sponge cake:

2 eggs (replace with 2 tsp baking powder, 2 tsp lemon juice)
150 ml (1/4 cup honey + 1/8 cup caster sugar + 1/8 cup brown sugar)
250 ml cake flour (1 cup: 3/4 cup all purpose flour + 2 tbsp cornstarch)
7.5 ml (1.5 tsp) baking powder
a pinch of salt (1/4 tsp)
125 ml milk (1/4 cup)
25 g butter (2 tsp) + 1/6 to 1/5 cup olive oil
2.5 ml (1/2 tsp) vanilla essence

Ingredients for custard icing:

500 ml milk
100 ml custard powder
125 ml butter at room temperature
200 ml caster sugar
5 ml vanilla essence
100 ml desiccated coconut, toasted to a golden brown in a dry pan (optional)

Step 1

For the sponge cake:Pre-heat oven to 350 degrees F. Grease and/or line 2 cake tins.

Step 2

Beat eggs and sugar until light and fluffy.

Step 3

Sift flour, baking powder and salt together, then fold into egg mixture.

Step 4

Heat milk and butter until butter is melted, but don’t let it boil. Add vanilla, then fold into flour and egg mixture.

Step 5

Pour batter into lined cake tins, then bake for 25-30 minutes until cooked and golden brown.

Step 6

Remove from oven, and cool on wire racks.

Step 7

For the custard icing:Dissolve the custard powder in 100 ml milk. Heat remaining 400 ml milk until boiling point, then add custard mixture and stir for a few minutes over lowered heat until it is smooth and thick. Take care not to let it burn. Remove from heat and set aside to cool.

Step 8

In a large mixing bowl, beat butter with sugar and vanilla for a few minutes until creamy.

Step 9

Add cooled custard to butter mixture, then beat on high speed for about 3 minutes until smooth. It will look slightly curdled, that is perfect!

Step 10

Spread custard on cake layers and on top, then top with toasted coconut.

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