Honey Walnut Cake
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Honey Walnut Cake

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Level

moderate

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Cooking

50 min

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Preparation

20 min

Ingredients

Servings

8
Raw Walnuts
plus more walnut halves for garnish
12 cups
Plain Flour
plus more for the cake pan
1 cup
Baking Powder
12 tbsp
Salt
14 tsp
Unsalted Butter
softened, plus more for the cake pan
34 cup
Raw Honey
23 cup
Eggs
large
3
Natural Granulated Sugar
14 cup
Orange
zest, grated
12 tsp
Vanilla Extract
12 tsp

How to cook

Prepare walnuts

  • Preheat the oven to 175°C.
  • Spread the walnuts on baking paper and toast lightly in the preheated oven for 6 mins.
  • Set them aside on a plate to cool.
  • Grind the walnuts in a food processor with 1/2 portion of the plain flour until very fine.

Prepare dry ingredients

  • In a medium-sized bowl, combine the ground walnuts, remaining plain flour, baking powder and salt.

Method

  • Set aside some honey to coat the walnuts.
  • In a standing mixer with a paddle attachment, beat the butter with the remaining honey and sugar until light and fluffy.
  • Scrape down the sides of the bowl. Set aside.
  • Beat the eggs lightly with the orange zest and vanilla in a small bowl.
  • Add it in thirds to the butter mixture. Beat well to incorporate after each addition.
  • Scrape down the sides of the bowl.
  • Add the dry ingredients and mix until fully incorporated.
  • Spread the batter evenly in the prepared cake pan.
  • Bake for 35-40 mins or until a toothpick inserted in its center comes out cleanly.
  • Toast some walnut halves on a sheet pan for 8 mins while the cake is baking.
  • Add them to a bowl while still warm and stir in the honey until the walnuts are coated thoroughly with it.
  • Reserve the walnut halves at room temperature to garnish the cake when it is finished.
  • Cool the cake in the pan for 5 minutes and then turn it onto a cake rack to cool.
  • Garnish the edge of the cake with the walnut halves before slicing it into wedges.
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