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There’s a buzz around Mãos chef Edoardo Pellicano’s oozing sunken honey cake

Edoardo Pellicano

This honey cake is currently served on the menu at Mãos. There are lots of different versions of this recipe from all over the world, but I know it myself as a Chinese street food delicacy and I have it often when I go back to visit my family in Singapore.

It’s always best served fresh from the oven and enjoyed hot. If you like, you can douse the cake with a little whisky and I recommend serving it with some berries on the side and a cup of oolong tea.

Ingredients (serves 4)

130g heather honey, or regular clear honey
12g egg whites
24g icing sugar
130g egg yolks
60g plain white flour
13ml whisky, preferably Kaiyo (optional)

Equipment required
16cm diameter spring form cake tin, at least 9cm in depth

Sunken honey cake

1. Preheat the oven to 180C and place the honey in a small pot and heat to a gentle simmer. Maintain for 2 minutes then remove from the heat and allow to cool to 37C.

2. Place the egg whites in a mixing bowl, sieve in the icing sugar and whisk to a stiff peak. Whisk the egg yolk with the cooled honey in a separate bowl until the yolks are very fluffy and have at least doubled in volume.

3. Fold half of the egg whites into the yolk mixture. Once fully incorporated, add the remaining half and fold in until fully incorporated and you have a fluffy batter. Sieve the flour into the batter and whisk by hand until dispersed. Don’t over-whisk as you may lose the air in the mixture.

4. Cut a sheet of baking paper into a circle 35cm in diameter, grease with a touch of oil and lightly dust with flour. Line the cake tin with the paper, folding the sides neatly against the edge. Pour the batter into the tin.

5. Gently tap the tin on a work surface to knock out the larger bubbles. Place in the oven for at least 14 minutes — don’t open the oven during this time.

6. Once the time is up have a look at the cake, give it a light shake to see if there is a slight wobble. You want a bit of wobble as this means the centre is still runny. If it seems very liquid it may need a little more time in the oven.

7. Release the cake from the tin and use the paper to cool on a wire rack for 8 minutes then serve immediately. Pour the whisky on top of the cake, flambé and enjoy.