In a bowl, mix together honey and egg yolks (white clover honey is known to be chewy and fudgy, so you need to mix a bit longer for it to dissolve), add in ground cashew-nuts, oil and flour. Mix well.

To make meringue, pour the egg whites into a KENWOOD mixer, start to mix with lower speed, then add in caster sugar. Gradually increase the speed from medium to high until a meringue of medium peak is formed.

Fold 1/3 of meringue into the honey-egg yolks mixture, fold to combine and then pour the the mixture back into the meringue, fold gently to incorporate.

Preheat oven to 180 degrees Celsius. Pour the batter onto the prepared pan and bake in the oven for 20 – 25 minutes until cooked.

Once cooked, keep aside to cool.

In a saucepan over medium heat, warm together honey, milk and 50 gram of heavy cream until dissolved.

Keep stirring until the mixture is lightly warm, then pour into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and stir over medium heat.

Dissolve gelatine with 3 tbsp water, warm in microwave until dissolve. Then mix the melted gelatine into the egg yolks mixture.

Keep whisking until the mixture starts to thicken, the mixture should be able to coat the back of a spoon. Remove from heat and keep aside to cool.