Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line a 22cm round springform 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 sugar until creamy. Beat in egg yolks, one at a time, until well combined. Lightly mix in melted dark chocolate.
4.Fold in sifted combined flours and cocoa alternately with buttermilk.
5.In a clean, small bowl, beat egg whites until soft peaks form. Fold into cake mixture. Spoon over nuts in pan, smoothing the top.
6.Bake for 45-50 minutes until cooked when tested. Cool in pan for 5 minutes. Release pan and invert cake onto a wire rack to cool completely.
Note
- Serves 10-12. – Warm honey in the microwave on high in 15-second bursts.