whisk and do a final fold with a plastic spatula until no white streaks
remain. Divide the batter between the three tins – 380 g (13½ oz) per
tin – and smooth the tops.

Transfer to the oven and bake for 20–25 minutes until the cakes
have risen, have a slight dome and are biscuity brown. A skewer
inserted into the centre should come out clean (internal temperature
is 95°C/203°F).

Cool the cakes in their tins on a wire rack for a minute. Cut around the
sides to loosen the cake from the tins. Place a second wire rack over each
cake and carefully flip them upside down. Remove the tins and paper
and leave the cakes top-side down on the racks to cool completely.
If you can rest the racks over the sink to get better airflow, do!
To get ready for assembly, bring the buttercream to a softly whipped
consistency and chop 100 g (3½ oz) honeycomb into small shards.

Follow Lovely layer cake-ing (page 144) for a three-layer cake. Use

150 g (5½ oz) of softened buttercream between each layer. Make a
shallow nest for the cherries and honeycomb in each buttercream layer.

Leave naked (as pictured) or fully coat for a traditional look.

Cut the reserved hazelnuts in half. Arrange a relaxed smattering
of olive oil cherries, hazelnuts and freeze-dried cherries (if using).

You can add extra shards of honeycomb on top, but be aware any
honeycomb on top will soften. Serve at room temperature so the cake
and buttercream textures are their birthday best.

Adaptrix
See the Adaptrix wheel below!
Change the nut type in the sponge
(exact weight for weight) and the
fruit. Keep the buttercream and
honeycomb. Hey presto, new
cake who dis?
Almond
Toasted raw (skin on) almond cake
and pair with Olive-oil roasted
sweet cherries (page 278),
One-pot passionfruit curd
(page 146) or roasted apricots.

Walnut
Toasted walnut cake with fresh
raspberries, toffeed fresh fig,
or slow-roasted quinces.

Pecan
Toasted pecan cake with toffeed
banana (omit the honeycomb).