Honey wal­nut cake

Landscape (UK) - - In the Garden -

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.

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