It's the Bakealong (hosted by the three baketeeres, Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids) time of the month again and I m really excited to share this fortnight's recipe - Honey and Walnut Cake from Cake Keeper's Cakes by Lauren Chattman.
I was really looking forward to make this one as I have never used ground walnuts in my bakes (chopped yes, but finely ground no) and I was quite curious to know how the cake will taste and also how the texture will turn out, and I m glad to say that the cake tasted amazing with just the right amount of nuttiness of walnuts which was complimented, oh so beautifully, by the caramalised taste of honey. The cake had tender and moist texture with a tantalizing hint of lemon flavour. All in all we have a keeper here.
Honey and Walnut Cake
Adapted from Cake Keeper Cakes by Lauren Chattman
Ingredients:
1 1/2 cup (150 grams) walnut pieces
1/3 cup (75 grams) sugar
1cup (110 grams) all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (165 grams) unsalted butter, room temperature
6 tablespoons honey
3 large eggs (I used 4 medium sized eggs)
1 teaspoon grated lemon zest (outer rind of lemon)
1/2 teaspoon vanilla extract
Icing sugar (for dusting)
Method:
Preheat oven to 177 degree Celsius. Grease a 9 inch round cake pan. Line the bottom of the pan with parchment paper. Grease and dust with flour the parchment paper and the sides of the pan.
Spread the walnuts in a single layer on a baking sheet and toast until fragrant (8-10 minutes). Let cool completely.
Combine the cooled walnuts and 1 tablespoon sugar in the bowl of a food processor and process until the nuts are finely ground (I used my regular Phillps mixer for this as I don't have food processor). Add the flour, baking powder and salt and pulse to combine.
In a large mixing bowl, add the butter, honey and sugar and beat on medium high speed until light and fluffy (about 3 minutes) . Beat in the eggs, one at a time (Beat for 30 seconds after each addition and before adding another egg). Beat in the zest and vanilla. Add the flour and nuts mixture, 1/2 cup at a time, and mix until just incorporated.
Scrape the batter into the prepared pan and smooth with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Honey burns more quickly than sugar, so the surface of the cake should be tented with aluminum foil after about 25 minutes to ensure that the center of the cake bakes through.
Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack and then turn it right side up again to cool completely. Dust heavily with icing sugar and serve by cutting into wedges.
Store uneaten cake by wrapping it in plastic. This way the cake can be stored at room temperature for up to 3 days. Enjoy!!
Please visit my friends to check out the fabulous bakes
I was really looking forward to make this one as I have never used ground walnuts in my bakes (chopped yes, but finely ground no) and I was quite curious to know how the cake will taste and also how the texture will turn out, and I m glad to say that the cake tasted amazing with just the right amount of nuttiness of walnuts which was complimented, oh so beautifully, by the caramalised taste of honey. The cake had tender and moist texture with a tantalizing hint of lemon flavour. All in all we have a keeper here.
Honey and Walnut Cake
Adapted from Cake Keeper Cakes by Lauren Chattman
Ingredients:
1 1/2 cup (150 grams) walnut pieces
1/3 cup (75 grams) sugar
1cup (110 grams) all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (165 grams) unsalted butter, room temperature
6 tablespoons honey
3 large eggs (I used 4 medium sized eggs)
1 teaspoon grated lemon zest (outer rind of lemon)
1/2 teaspoon vanilla extract
Icing sugar (for dusting)
Method:
Preheat oven to 177 degree Celsius. Grease a 9 inch round cake pan. Line the bottom of the pan with parchment paper. Grease and dust with flour the parchment paper and the sides of the pan.
Spread the walnuts in a single layer on a baking sheet and toast until fragrant (8-10 minutes). Let cool completely.
Combine the cooled walnuts and 1 tablespoon sugar in the bowl of a food processor and process until the nuts are finely ground (I used my regular Phillps mixer for this as I don't have food processor). Add the flour, baking powder and salt and pulse to combine.In a large mixing bowl, add the butter, honey and sugar and beat on medium high speed until light and fluffy (about 3 minutes) . Beat in the eggs, one at a time (Beat for 30 seconds after each addition and before adding another egg). Beat in the zest and vanilla. Add the flour and nuts mixture, 1/2 cup at a time, and mix until just incorporated.
Scrape the batter into the prepared pan and smooth with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Honey burns more quickly than sugar, so the surface of the cake should be tented with aluminum foil after about 25 minutes to ensure that the center of the cake bakes through.
Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack and then turn it right side up again to cool completely. Dust heavily with icing sugar and serve by cutting into wedges.
Store uneaten cake by wrapping it in plastic. This way the cake can be stored at room temperature for up to 3 days. Enjoy!!
Please visit my friends to check out the fabulous bakes
Hi Anuja, I'm glad that you enjoyed this cake! Moist, soft and tender! And lovely cake pan! Thank you for baking along with us! Wish you a great weekend! :)
ReplyDeleteHi Joyce,
DeleteThe cake sure was amazing and I just love the fragrance of honey in it.
ITs a pleasure baking along with you guys.
You too have a nice weekend dear
Ooh, that looks yummy! Do you want to enter it in this month's Alphabakes? The magic letter is H!
ReplyDeleteThanx Caroline for stopping by. Will surely enter this in Alphabkes :D
DeleteGlad that we enjoyed baking and eating this cake.
ReplyDeletePS. I like your new blog look. Very nice!
Thanx Zoe for stopping by.
DeleteLets see how much longer I can keep this look. I really have itchy fingers and like to change the look every now and then.
hi anuja, i agree with you, this recipe is a keeper, i really the taste of honey and also it's not really that sweet. I think you're the first among us who uses bundt pan for this cake, nice!!
ReplyDeleteHi Lena,
DeleteIt's not a bundt pan, just a novelty pan.
I agree, the cake was really not that sweet but had just the right amount of nuttiness and sweetness which was balanced beautifully by the lemon zest.
Hi Anuja! Your cake looks really delicious, loved that you serve it dusted with icing sugar. And you've gotten yourself a very pretty cake pan! Take care, Jasline
ReplyDeleteThanx JAsline for stopping by.Dusting with sugar or cocoa instantly transforms something simple into something special :D
DeleteHi Anuja, lovely cake and nice presentation too. The texture look good, very moist. Can I have a cup of tea to go with your cake?
ReplyDeleteHave a nice weekend, regards.
Here amelia a large cup of cyber ginger tea to go with your slice !! Hope you like it dear :D. LOL
DeleteYou too have a nice weekend.
*a big cyber hug to you*
hi Anuja, your cake is so pretty
ReplyDeleteput a red/green ribbon on top and it will look like a xmas cake :)
Thanx Alice for stopping by. Now how come I didnt think of putting a ribbon on top huh?? LOL
DeleteHave a nice weekend dear!
Anuja, your moist cake looks awesome goodness. Ya this cake really healthy...so appropriate for brunch...
ReplyDeleteHi Angeline,
DeleteYeah this cake is totally a brunch material :D. Serve it with a scoop of vanilla or coffee ice cream and you have a winner on your hands.
Hi Anuja, how come I never thought of using my bundt pan to bake this cake? looks so lovely! This cake is definitely a keeper, it's delicious and mine's all gone in a day!
ReplyDeleteHi Jeannie,
DeleteIt's not a bundt pan dear, just a novelty pan with a pretty design. Wow yours all gone in one day :D, great!
Wow! Looks lovely & delicious! !I love honey & this is my kind of cake! Looks really moist & yummy! I've got to get this cake pan! Looks absolutely fabulous! Read alot of positive comments about this cake & love to try it some day. Bookmarking this recipe! Have a nice weekend, Anuja! :)
ReplyDeleteHi kit,
DeleteWhy don't you join us in the bakealong. It's the same group as THBC.
It certainly is a very moist and buttery cake.
You too have a wonderful weekend dear!
*a big cyber hug to you*
This is wonderful! Looks delicious, risen to perfection, soft and yummy. Well done!
ReplyDeletePS: I think your blog is excellent too. All your recipes are very good! Have a nice weekend X
Hi Alida,
DeleteThanx for such a beautiful and inspiring comment dear!
You do no the feeling is mutual :D
You too have a fabulous weekend dear!
This looks really good! I love the shape too...where did you get your cake pan from? I think any cake with honey and nuts in must be a keeper! :-)
ReplyDeleteHi Laura,
DeleteI bought this pan way back in 2010 from Homeshop (Indian kitchenware chain). It's a beautiful pan with bundt like design.
Honey and nuts in a cake sure spells "keeper" :D
This looks so good! I've had cakes made with ground almonds, so I'd love a ground walnut cake too. Yum.
ReplyDeleteYour cake looks amazing! I love honey so this looks like my kind of cake :)
ReplyDeleteThis is another good looking cake, it's amazing to see all of you made the same cake in different shapes...
ReplyDeleteEileen@Hundred Eighty Degrees
i love your mould, so pretty! I agree, the cake is a keeper :)
ReplyDeleteThis looks light and delicious! I have been looking for a canvas for the exotic new honeys in our kitchen (acacia, orange blossom, and eucalyptus); this cake seems like a great way to experiment with the flavors.
ReplyDeleteYour cake looks amazing, I tried this recipe using the metric conversions and I used a pan 2cm smaller cooked it for a little longer but the texture was greasy rather than moist....I'm wondering if I could cut down on the butter next time As walnuts are quite oily or should I be using a bigger pan? Btw I looked online afterwards for the metric conversion from cups and I found that 1cup all purpose flour converts to 120grams where as in your recipe it says 110grams but would 10grams make such a difference to the overall cake I don't know lol anyway any tips would be greatly appreciated. Thank you.
ReplyDeleteHi Asmaa,
DeleteSorry to hear that your cake didnt turn out that well! The size of the pan wont make the cake greasy, moist or undercooked yes but not oily.
I have always used 110 gram flour for 1 cup of measurement, but yes the quality of the flour also varies hence the difference in the texture. But I dont think 10 gms will make a large difference in the big picture. The only thing I can think of is that may be you've over-grounded the nuts, as it'll release the oil in the nuts which will have an effect on the ultimate texture of the cake. You need to ground it just like we ground almonds for macarons. With almonds also we have to take care for not turning the meal into a greasy one otherwise it will affect the macarons' texture.