Honey Walnut Cake

Instructions

1. Step 1

   Preheat the oven to 175°C. Coat the inside of the cake pan with 1 tsp (5 gr) softened butter.

   Ingredients used: 5.0 gr Unsalted Butter

   Cookware: 8-inch (20 cm) cake pan

2. Step 2

   Spread the walnuts on a baking sheet and toast them in the oven until fragrant. Set them aside to cool slightly.

   Timer: 7 min (fixed)

   Ingredients used: 120.0 gr Walnut

   Cookware: baking sheet

3. Step 3

   Whisk the flour, baking powder, cinnamon, and salt together in a mixing bowl.

   Ingredients used: 180.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 2.5 gr Ground Cinnamon, 2.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   In a second mixing bowl, whisk ½ cup (110 gr) melted butter with 150 ml honey. Whisk in the eggs one at a time, followed by the milk and vanilla extract.

   Ingredients used: 3.0 piece Egg, 150.0 gr Honey, 110.0 gr Unsalted Butter, 5.0 ml Vanilla Extract, 60.0 ml Whole Milk

   Cookware: mixing bowl, whisk

5. Step 5

   Add the dry mixture to the wet mixture and fold just until no dry streaks remain. Fold in the toasted walnuts, then transfer the batter to the prepared pan and level the surface.

   Cookware: 8-inch (20 cm) cake pan, mixing bowl, Silicone spatula

6. Step 6

   Bake at 175°C until the cake is golden and a skewer inserted in the center comes out with only a few moist crumbs.

   Timer: 38 min (fixed)

   Cookware: 8-inch (20 cm) cake pan

7. Step 7

   Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack.

   Timer: 10 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack

8. Step 8

   Brush 30 ml honey evenly over the warm cake. Let the cake cool for at least 30 minutes before slicing.

   Timer: 30 min (fixed)

   Ingredients used: 30.0 gr Honey

   Cookware: pastry brush, wire rack