Nougat Cake


180 g WOODEN SPOON White or Yellow margarine brick
200 ml castor sugar
45 ml runny honey
5 ml almond essence
4 large whole eggs, and 2 egg yolks (reserve the 2 whites for the topping)
625 ml cake flour
pinch salt
15 ml baking powder
190 ml milk
75 g mixed glace cherries, roughly chopped


Nougat Topping

2 reserved egg whites
pinch salt
30 ml hot water
10 ml runny honey
1 ml almond essence
60ml castor sugar
50 g flaked or slivered almonds, lightly toasted*



  1. Pre-heat oven to 160 º C. Grease a ring-form cake pan.
  2. Beat the WOODEN SPOON, castor sugar and honey together until fluffy.
  3. Beat in the essence, whole eggs and yolks.
  4. Gently blend in the cherries tossed in the flour first, along with the salt and baking powder and milk, to achieve a firm dropping consistency.
  5. Pour the batter into the prepared cake pan, and bake in pre-heated oven for 45-50 minutes.
  6. While the cake is baking, prepare the topping. Using a hand or electric whisk, beat together the egg whites, salt, hot water, honey and essence in a bowl fitting snugly into a pot with enough simmering water in it, to touch the bowl base. When the egg whites are just beginning to change from foam to soft peak stage, gradually beat in the sugar in small amounts at a time, over the hot water, until a glossy stiff meringue forms. Remove from the stove and add most of the toasted nuts.
  7. Spread onto the cooled cake and sprinkle reserved almonds on top. If you are not serving the cake soon, it may be best to store the topping separately until required.


*To toast almonds: shake them in a frying pan over medium heat, until they turn golden.


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