Wattleseed and honey cake

SERVES 8-10 // PREP TIME 50 MINS // COOK 50 MINS (PLUS RESTING, COOLING)

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

Lisa Nguyen, Elizabeth Bay, NSW

150 gm eggs

(about 3 large eggs)

185 ml (¾ cup) vegetable oil,

plus extra oil for greasing 185 ml (¾ cup) orange juice Finely grated rind of 1 orange

150 gm honey

125 gm brown sugar

125 gm molasses

6 gm (2¾ tsp) wattleseed

powder (see note)

1 85 gm plain flour, plus extra

flour for dusting

2 tsp baking powder

¾ tsp bicarbonate of soda Whipped butter and honeycomb, to serve

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.

Note Wattleseed powder is available from Herbie’s Spices, Outback Pride and

The Essential Ingredient

(see stockists p182).