This cake is not as faffy as it seems and it is de-licious.
- 175g butter
- 100g castor sugar
- 100g clear honey
- 100g walnuts
- 3 large eggs
- 225g self raising flour
The recipe calls for a 20cm square shallow tin, but I used a round one!
Firstly, preheat your oven to 180ºC. While it’s heating up, line your tin with baking paper and measure out your ingredients.
Next, toast walnuts in the oven for 5-6 mins; cool a bit, then roughly chop and set to one side.
Meanwhile, melt the butter in a pan over a low-ish heat. And the sugar and honey and stir until dissolved. Once it’s nice and smooth, bring it to the boil, then pour into a large mixing bowl and allow to cool to about room temperature.
Meanwhile, beat the eggs lightly. Add to the cooled honey mixture and whisk until evenly blended.
Finally, gently mix in the flour and chopped walnuts. You should now have something that resembles a cake mix! Pour it into the tin, level out, then bake in the oven for 30-40 mins. I was using a fan oven and it was pretty much done after about 25 mins; just keep an eye on it, once it’s a lovely deep golden brown and springy on top, it’s ready!
Allow to cool on a wire rack, then slice it up and eat it- makes a great accompaniment to coffee or Bailey’s. Or indeed coffee and Bailey’s.