HONEY AND OLIVE OIL CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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)

Directions

  • 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.

Notes

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