A childhood delight, this cake was seen frequently at bakeries when I was growing up. However, as the years go by, Ants Nest cake/Honeycomb Cake is not easily found on streets.
The name itself is intriguing. I’m guessing, it’s called Ants Nest as the little bubbles/holes resembles one. While the other name of this is “honeycomb” it is more like a rich caramel cake. Oh, backed by the ever favourite used of condensed milk!
This recipe is the reason why I bought Adam Liew’s Two Asian Kitchens recipe book. I was so excited that I found a recipe AND it looks easy for me to follow.
The result is a soft and moist cake. The caramel hits me at every bite. It’s seriously addictive.
Ants’ Nest Cake
220 grams castor sugar
85 butter softened
1 tsp vanilla extract
4 eggs at room temperature
125 ml condensed milk
150 grams plain flour
1/2 tsp of bicarb soda
Put the sugar in a saucepan over gentle heat. Swirl it ocassionally till it melts into a dark sexy looking caramel. Then lower heat further and add 250 ml of water. Stand back when you do this as it will split. Stir till no lumps remain. Set aside to cool.
Preheat oven to 170C. Line and grease a 18cm round cake pan.
Cream butter and vanilla.
In another bowl, whisk eggs well. Then add eggs, condensed milk and caramel to the creamed butter. Whisk to combine.
Add flour and bicarb. Whisk it to combine.
Pour batter into cake tin. Bake for 50 mins or so till cake becomes springy in the centre when you touch it. Leave it to cool in tin, then run knife around the edge before turning it out.