Malaysian Ants’ Nest Cake

This is a simple tea cake I grew up eating. The curious tunnel-like structures form from its being cooked with only the bottom element of the oven, giving rise to its other name – honeycomb cake. It has the luscious flavour of caramelised sugar and a lovely springy texture.

FEEDS 10–12

INGREDIENTS

210 g (7½ oz/scant 1 cup) sugar

290 ml (10 fl oz) water

80 g (2¾ oz) butter

6 eggs

160 g (5½ oz/½ cup) condensed milk

180 g (6½ oz/1 ¼ cups) plain (all-purpose) flour, sifted

1½ teaspoons baking powder, sifted

METHOD

The cake batter starts with a caramel. Combine the sugar and only 2 tablespoons of the 290 ml (10 fl oz) water in a medium, heavy-based saucepan. Mix with a metal spoon to partially dissolve the sugar, then bring to the boil. Do not stir again, but allow the sugar to caramelise until a golden colour. After this, watch and concentrate as it develops into a deep golden brown – blink and it will literally be black, smoking and unsalvageable. When it reaches that ideal colour, immediately turn off the heat, and very carefully add the remaining 250 ml (9 fl oz/1 cup) water, in only small amounts at a time, until it has all been used. The caramel will spit and swell violently, so stand well back in between. Add the butter, and whisk until it has melted and combined. Set aside to cool.

Preheat the oven to 180°C (350°F), but ONLY the bottom element. Grease and flour the side of a 20 cm (8 inch) round cake tin. Line the bottom with baking paper.

In a medium mixing bowl, whisk the eggs and condensed milk until combined. Add the flour and baking powder, and whisk until smooth. Add the caramel–butter mixture, and whisk until combined – it will be very runny, but don’t be concerned.

Pour the mixture into the prepared tin, and allow to rest for 5 minutes so the bubbles can develop. Bake for 1 hour, or until an inserted skewer comes out clean. Cool the cake in the tin for 5 minutes, before turning it out onto a wire rack to cool completely. Slice and serve plain.