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Friday, May 4, 2012

Honey & Walnut Cake Bake Along # 23


Time flies! It's May already and it's time for the next Bake Along event again. This time the chosen recipe is Honey and Walnut Cake from Cake Keeper, Pg 54 or any recipes of your choice.  Since I do not own a copy of Cake Keeper, I cannot use that recipe so I googled and found several recipes online and settled on this recipe by Leite's Culinaria


The recipe is easy to follow and the end result is so fragrant dued to the orange zest added and of course the  taste is scrumptious! I didn't garnish with glazed walnut as I like my cake plain.

 Honey Walnut Cake adapted from Leite's Culinaria
  • 1 1/2 cups walnut pieces, plus walnut halves for garnish
  • 1 cup all-purpose flour, plus more for the pan
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt (I omit this)
  • 170g unsalted butter, at room temperature, plus more for the pan (I used salted butter)
  • 1/2 cup honey
  • 1/4 cup sugar
  • 3 large eggs
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey
1. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch cake pan. I lined the bottom with parchment paper too.
2. Spread the walnuts on a sheet pan and toast in the preheated oven for 6 minutes. Transfer to a plate to cool slightly. Rub the nuts in a towel to remove the loose skins.
3. Grind the nuts in a food processor with 1/2 cup of the flour until very fine. In a medium bowl, combine the ground nuts, remaining flour, baking powder, and salt. 
4. In a standing mixer with a paddle attachment or with an electric hand mixer, beat the butter with the honey and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
5. In a small bowl, beat the eggs lightly with the orange zest and vanilla. 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.
6. Spread the batter evenly in the prepared cake pan. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
7. While the cake is baking, toast about 10 walnut halves on a sheet pan for 8 minutes. While they are still warm rub the nuts in a towel to remove the excess skin and place them in a small bowl. Add the 2 tablespoons of honey and stir until the walnuts are coated. Reserve the walnut halves at room temperature to garnish the cake when it is finished.
8. Cool the cake in the pan for 5 minutes and then turn out onto a cake rack to cool. Garnish the edge of the cake with the walnut halves before slicing it.


Dense and moist with a very distinct nutty, great with a cup of tea!
Do join in the fun, and bake along, you won't regret it...except when you put on weight:P 

2 comments:

  1. look absolutely delicious Jeannie!

    ReplyDelete
  2. Hi Jeannie,

    Perfect the way your cake turned out! Delish!

    ReplyDelete

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