Sticky honey and macadamia chocolate cake

With a crunchy macadamia and honey 'praline' topping a decadent dark chocolate sponge, this is one upside-down cake with a difference! Serve it up with whipped cream for an indulgent afternoon treat.

  • 20 mins preparation
  • 50 mins cooking
  • 20 mins marinating
  • Serves 10
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Sticky honey and macadamia chocolate cake
  • 3/4 cup warmed honey
  • 2 cup unsalted macadamia nuts
  • 150 gram softened butter
  • 1 cup caster sugar
  • 3 egg yolks
  • 100 gram melted dark chocolate
  • 3/4 cup self-raising flour
  • 1/2 cup plain flour
  • 2 tablespoon cocoa
  • 3/4 cup buttermilk
  • 3 egg whites


Sticky honey and macadamia chocolate cake
  • 1
    Preheat oven to 180°C. Lightly grease and line a 22cm springform round cake pan with baking paper.
  • 2
    Pour honey over base of pan and sprinkle with macadamia nuts. Freeze for 15 minutes.
  • 3
    In a medium bowl, using an electric mixer beat butter and caster sugar together until creamy. Beat in egg yolks, one at a time, until well combined. Lightly mix in dark chocolate. Fold in sifted combined self-raising flour, plain flour and cocoa alternately with buttermilk.
  • 4
    In a clean small bowl, beat egg whites until soft peaks form. Fold into cake mixture. Spoon over nuts in pan, smoothing top. Bake for 45-50 minutes until cooked when tested. Cool in pan for 5 minutes.
  • 5
    Release pan and invert cake onto a wire rack to cool completely. Store in an airtight container.


Serve with whipped cream if liked.

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