Honey and Olive Oil Cake by Kylie Millar

Honey & Olive Oil Cake

Kylie Millar, appearing in Masterchef 2012 and winner of the 2018 Joseaphine Pignolet Young Chef of the Year, has created this exceptional Honey and Olive Oil cake that will convert even the most passionate butter fans. This expertly crafted bespoke recipe takes full advantage of the exquisite flavours offered by our premium range of honey, in particular our White, Jarrah and Leatherwood Honey. 

You can substitute honey for sugar in most baking recipes, but keep in mind that it’s not always a simple one to one conversion. You might be thinking, does the flavour of the final cake change as opposed to sugar? The answer is usually yes, the flavour is not as powerful as straight honey, but adds a delightful and complex undertone. Lucky for us, Kylie has put in the hard yards and applied the Goldilocks principle, making sure that the levels of honey are just right!




  1. 2 ½  cups extra-virgin olive oil
  2. 6 large eggs
  3. 2 tablespoon finely grated lemon zest
  4. ¼  cup fresh lemon juice
  5. Vanilla seeds from 1 bean


  1. 2 cup raw sugar
  2. 4 cups cake flour ( or buckwheat flour for gluten free)
  3. 2/3 cup almond flour or meal
  4. 4 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 1 teaspoon table salt

Jarrah Honey syrup

  1. 100g Jarrah Honey TA40+
  2. 50g lemon juice
  3. 100g water


  1. Heat oven to 180 degrees.
  2. Using an electric mixer on high speed, using a whisk attachment, whisk eggs, lemon zest, and sugar in a large bowl until mixture is very light, thick and pale, for about 5 mins.
  3. With the mixer still on high speed, gradually stream in oil, whisk until incorporated and mixture is even thicker, reaching a mayonnaise like texture.
  4. Reduce mixer speed to low and add dry ingredients in three additions, alternating with lemon juice. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of the bowl. 
  5. To make four layers of this cake, split the mixture into four and bake in a lined 9 inch springform tin. Bake for 20-30 mins or until the top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean.

Jarrah Syrup

  1. While the cake is baking, place water, honey, glucose and sugar (in that order) into a pot, gently heat until all ingredients have dissolved, then increase heat and cook to 152 degrees celsius.
  2. When the cake comes out of the oven and is still hot, brush with syrup ( the recipe will split between 4 cakes) and leave to absorb and cool.

Cream Cheese, Mascarpone & White Honey cream


  1. 250g unsalted butter
  2. 500g cream cheese
  3. 250g mascarpone
  4. 100g white honey


  1. Beat together butter and honey until pale and creamy. 
  2. Beat in cream cheese, scraping down the sides until fully incorporated then gently beat in mascarpone. 
  3. Split into four and layer between cakes as well as on top. Leave to set in the fridge before serving. 

Note: I garnish mine with honey candied walnuts (heating honey into a pot and tossing roasted walnuts through) figs, grapes, homemade honeycomb (see recipe below) and finally adding some White Honey as a garnish on top. 


Leatherwood Honey Honeycomb


  1. 50g water
  2. 80g leatherwood honey ( great because of the strong flavour)
  3. 90g liquid glucose
  4. 300g caster sugar
  5. 15g bicarb soda


  1. Place water, honey, glucose and sugar (in that order) into a pot, gently heat until all ingredients have dissolved, then increase heat and cook to 152 degrees celsius.
  2. Whisk in bicarb soda then pour into a lined deep bowl and leave to cool. Best results from not moving the bowl once honeycomb has been poured in. Cut into pieces using a serrated knife and use to garnish the cake.