Honey and Olive Oil Cake
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)
For the sponge cake:Pre-heat oven to 350 degrees F. Grease and/or line 2 cake tins.
Beat eggs and sugar until light and fluffy.
Sift flour, baking powder and salt together, then fold into egg mixture.
Heat milk and butter until butter is melted, but don’t let it boil. Add vanilla, then fold into flour and egg mixture.
Pour batter into lined cake tins, then bake for 25-30 minutes until cooked and golden brown.
Remove from oven, and cool on wire racks.
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.
In a large mixing bowl, beat butter with sugar and vanilla for a few minutes until creamy.
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!
Spread custard on cake layers and on top, then top with toasted coconut.