Honey crackle cake

Corn flakes bring a touch of nostalgia as well as a crunchy element to this vanilla-scented cake. Serve with silky whipped cream to add a smooth texture to the mix.

• serves

  8

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 100 g unsalted butter, plus extra for greasing
• 185 ml (¾ cup) milk
• 3 eggs
• 180 g (¾ cup) sugar
• 1 tsp vanilla extract
• 225 g (1½ cups) plain flour, plus extra for dusting
• 2 tsp baking powder
• whipped cream, to serve

Honey crackle topping

• 100 g butter
• 2 tbsp sugar
• 2 tbsp honey
• 90 g (3 cups) corn flakes

Cooling time: 1 hour

Instructions

1. Preheat the oven to 190˚C. Grease and flour a 23 cm round springform cake tin.
2. Place the butter and milk in a saucepan and stir over medium heat until the butter is melted. Remove from the heat.
3. Meanwhile, place the eggs, sugar and vanilla in the bowl of an electric mixer and beat for 5-6 minutes or until the mixture is thick and pale. Sift the flour and baking powder together, then gently fold the dry ingredients and milk mixture into the egg mixture in alternating batches.
4. Pour the mixture into the prepared tin, place on a baking tray and bake for 30-35 minutes or until a skewer inserted comes out clean.
5. For the topping, when the cake has 10 minutes cooking time remaining, place the butter, sugar and honey in a small saucepan over medium heat. Stir until the mixture comes to the boil, then remove from the heat and stir through the cornflakes until well combined
6. Remove the cake from the oven and reduce the temperature to 150˚C. Spread the honey crackle topping evenly over the top of the cake and bake for a further 10 minutes or until the topping crisps. Remove the cake from the oven and cool completely in the tin.
7. To serve, unmould the cake, slice and serve with whipped cream.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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