Ube Honeycomb Cake

This ube honeycomb cake is a modern take on the beloved Vietnamese Bánh Bò Nướng. Infused with the rich, nutty flavor of ube and a hint of coconut milk, this cake features a vibrant purple hue and a mesmerizing honeycomb-like interior! Baked with tapioca starch, it boasts a delightfully chewy, springy texture with a lightly caramelized crust. Perfectly sweet and subtly floral, it’s a beautiful fusion of tradition and taste! Visit groovyfoodiess.com for more of Sarah's recipes!

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Whisk together the eggs, sugar, ube, vanilla, and salt in a large bowl (add more or less ube for your color preference) for about 1 minute, until everything is dissolved. Pour the mixture through a fine mesh strainer into a separate large bowl; discard solids.

3. 3

   Stir in the coconut milk. Sift in the tapioca starch, glutinous rice flour, and baking powder, then whisk thoroughly to combine. Pour the batter through a fine mesh strainer into a separate bowl; discard solids. Stir in 1 tablespoon of the oil.

4. 4

   Grease a 12-inch Bundt pan with the remaining 1 tablespoon oil. Pour the batter into the prepared Bundt pan.

5. 5

   Bake for about 45 minutes, or until a fork inserts easily into the cake.

6. 6

   Let cool on a wire rack for about 20 minutes, then slice and serve. Store the cake in an airtight container in the fridge for up to 4 days.

7. 7

   Enjoy!

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