FLAVOURED WITH Honey

Honey makes these sweet treats next level delicious!

STICKY HONEY & MACADAMIA CHOCOLATE CAKE

SERVES 10-12 PREP 20 MINS + FREEZING COOK 50 MINS

Preheat oven to moderate, 180°C. Lightly grease and line a 22cm round springform cake pan with baking paper. Pour ¾ cup warmed honey over base of pan and sprinkle with 2 cups unsalted macadamia nuts. Freeze 15 mins. In a medium bowl, using an electric mixer, beat 150g softened butter and 1 cup caster sugar together until creamy. Beat in 3 egg yolks, one at a time, until well combined. Lightly mix in 100g melted dark chocolate. Fold in sifted combined ¾ cup self-raising flour, ½ cup plain flour and 2 tbsp cocoa alternately with ¾ cup buttermilk. In a clean small bowl, beat 3 egg whites until soft peaks form. Fold into cake mixture. Spoon over nuts in pan, smoothing top. Bake 45-50 mins until cooked when tested. Cool in pan 5 mins. Release pan and invert cake onto a wire rack to cool completely.