Honey walnut cake

Serves 8

175g walnuts

110g runny honey

3 eggs, beaten

150g self-raising flour

50g caster sugar

50g butter, softened icing sugar, for dusting Preheat the oven to 180°C/gas mark 4. Spread the walnuts out on a baking tray and roast for 5-12 mins, tossing occasionally to ensure they are cooked evenly. They will be done when they turn a shade darker and smell toasty. When cool enough, chop the walnuts and place in a bowl with the eggs, flour, sugar, butter and honey. Beat until smooth. Spoon into a 20cm cake tin, then bake in the oven for approximately 50 mins until a skewer comes out clean and the cake is golden brown. Leave to cool on a rack. Before serving, sieve the icing sugar over the cake for a good dusting.