Magic Beesting Custard Cake
Preparation Time: 20 minutes
Cooking Time: 1.25 hours
Ingredients:
4 eggs, separated
1.25 cups caster sugar
2 teaspoons vanilla extract
1 tablespoon water
125g butter, melted
Three-quarters of a cup plain flour
2 cups (500 ml) full cream milk, lukewarm
Honey Syrup
1/3 cup sugar
1/3 cup water
2 tablespoons honey
Half a cup flaked almonds, toasted
Method:
1. Preheat an oven to 160 degrees Celsius (140 degrees Celsius fan forced). Line the base and sides of a 20cm round cake pan.
2. In a clean mixing bowl, beat egg whites with an electric mixer until firm peaks form. Set aside.
3. In a separate bowl, beat the egg yolks, sugar, vanilla and water with an electric mixer over high speed for five minutes or until mixture is light and fluffy. Gradually add in the butter until mixed through. Reduce mixer speed to low, add flour and mix in until just combined. Gradually beat in the lukewarm milk until incorporated. Gently fold in beaten egg whites with a large metal spoon.
4. Pour mixture into pan and bake for 1 hour and 10 minutes or until the top is golden, and the centre is slightly wobbly. Cool in the pan until completely cold.
5. Combine sugar, water and honey in a small saucepan. Stir over medium heat until sugar has dissolved. Bring to the boil, reduce heat and simmer for 15-20 minutes or until thickened into a syrup. Allow to cool to room temperature.
6. Sprinkle almonds over cake and drizzle with syrup, then serve.
Handy Tip
The easiest way to toast nuts is to place them in the oven after the cake has finished cooking. Increase oven temperature to 180 degrees Celsius and cook for five minutes or until golden brown. When adding beaten egg whites to batter, begin by stirring one spoonful of the beaten egg white into the mix. It will lighten the batter and make it more accepting of the remaining egg white when you gently fold it in.
