October 2, 2014
Gina's Hair-Raising Honey Cake
adapted from The Monday Morning Cooking Club
25g (1/4 cup) dry breadcrumbs
375 ml (1 1/2 cups) hot tap water
225g (1 1/2 cups) plain flour (I used all-purpose)
225g (1 1/2 cups) self-raising flour
1 1/2 teaspoons bicarbonate of soda (baking soda)
40g (1/3 cup) cocoa powder (I omitted)
345g (1 1/2 cups) caster sugar (powdered sugar; I reduced to 1/2 cup)
185ml (3/4 cup) vegetable oil (I used olive oil)
dash of vanilla extract
Preheat oven to 180C (350F). Grease a large 26cm x 10cm deep angel cake tin (I used a bundt pan). Sprinkle the base and sides with breadcrumbs, tipping out any excess.
For the dry mixture, sift the ingredients together into a bowl. For the wet mixture, in a separate bowl, mix together until well combined. Mix the dry mixture into the wet mixture, alternating with hot water. Pour into the cake tin and bake for 1 hour, or until a skewer inserted in the cake comes out clean. Allow the cake to cool before turning out of the tin.