π₯π Walnut and Honey Cake ππ₯
Introduction
This Walnut and Honey Cake is a deliciously moist dessert that combines the nutty flavor of walnuts with the natural sweetness of honey. With a soft, tender crumb and a subtle hint of cinnamon, itβs perfect for tea time, brunch, or any special occasion. Serve it plain, drizzled with honey, or alongside a scoop of ice cream for an extra treat!
Ingredients
- π 200 g all-purpose flour (about 1 1/2 cups)
- π¬ 150 g powdered sugar (about 3/4 cup)
- π₯ 3 large eggs
- π₯ 150 g melted butter (about 2/3 cup)
- π₯ 100 g chopped walnuts (about 3/4 cup)
- π 100 g honey (about 5 tablespoons)
- π§Ά 1 sachet of baking powder (approx. 11 g or 2 1/2 teaspoons)
- π§ 1 teaspoon cinnamon powder (optional)
- π€ 1 pinch of salt
Instructions
1. Preheat the Oven:
- Preheat your oven to 180Β°C (350Β°F).
- Butter and flour a cake mold or line it with parchment paper for easy release.
2. Prepare the Batter:
- In a large bowl, beat the eggs with the powdered sugar until the mixture becomes light, foamy, and pale in color.
- Add the melted butter and honey, and mix well until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon (if using), and a pinch of salt.
- Gradually add the flour mixture to the wet ingredients, mixing until you achieve a smooth and lump-free batter.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
3. Bake the Cake:
- Pour the batter into the prepared cake mold.
- Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
4. Optional Sweet Touch:
- For added sweetness and moisture, drizzle a warm honey glaze over the cake just before serving.
- Serve plain, with a scoop of vanilla ice cream, or with a dollop of fresh cream for an indulgent finish.
Tips for Perfect Results
- Room Temperature Ingredients: Use eggs and butter at room temperature for a smoother batter and even baking.
- Walnut Distribution: Lightly dust the chopped walnuts with flour before folding them into the batter to prevent them from sinking.
- Baking Check: Start checking for doneness at 30 minutes to avoid overbaking and drying out the cake.
- Honey Glaze Tip: Warm the honey slightly before drizzling it over the cake to ensure a smooth and even coating.
- Flavor Boost: Add a splash of vanilla extract or a pinch of nutmeg for extra flavor depth.
Frequently Asked Questions (FAQs)
Q: Can I use other nuts instead of walnuts? A: Yes! Pecans, almonds, or hazelnuts make great alternatives to walnuts.
Q: How do I store the Walnut and Honey Cake? A: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Q: Can I make this cake ahead of time? A: Absolutely! This cake can be baked a day in advance and still remain moist. Add the honey drizzle just before serving for the best flavor.
Q: Can I freeze this cake? A: Yes, you can freeze the cake (without the honey glaze) for up to 2 months. Wrap it tightly in plastic wrap and thaw at room temperature before serving.
Q: Is the cinnamon necessary? A: No, the cinnamon is optional, but it adds a lovely warm flavor that complements the honey and walnuts.
Common Mistakes and Solutions
- Mistake: Cake is dry or overbaked.
- Solution: Check the cake a few minutes before the recommended time, and remove it as soon as a toothpick comes out clean.
- Mistake: Walnuts sink to the bottom.
- Solution: Toss the walnuts in a little flour before adding them to the batter to keep them evenly distributed.
- Mistake: Cake sticks to the mold.
- Solution: Always grease and flour the mold well, or use parchment paper for easy release.
- Mistake: Batter is lumpy.
- Solution: Sift the flour and baking powder before mixing and add the dry ingredients gradually.
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