This is a delicious cake and if you like honey in cakes, i think you will like this too. I actually made this cake twice. The first time i made it, i didnt ground the walnuts properly. I was supposed to use a food processor to do the job but because i halved the recipe i thought it was just a little amount so i used a mill instead to grind. But it was difficult to do it with a mill and soon my half grinded walnuts started to release oil and and when it was mixed with the flour, it kinda of lumpy and i knew that probably it will not turn out well. I didnt care cos i was already finishing almost doing everything. True indeed, it turned out to be fudgy in some parts of the cake, nevertheless edible and tasted very nice. Just 2 days ago, i thought i wanted to make this again, after all i find its taste good so i dont mind baking another one, making sure i use the food processor to ground the walnuts but again i did some other little mistake about the sugar but i dont think it affected the taste and the texture of the cake. It came out well this time, cakey, moist and most importantly i like the taste of honey in there. Previously, i did made other cupcakes with honey in it but i didnt like that, i found that it tasted funny with honey but not this one.
|first time..fudgy..like underbaked|
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Original Recipe ( i made 3/4 of this recipe in a 7" round pan )
1 1/2 cups walnut pieces
1/3 cup sugar
1 cup unbleached all purpose flour
1.5 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
6 tbsps honey
3 large eggs
1tsp grated lemon zest
1/2 tsp vanilla extract
1.Preheat the oven at 350F. Grease a 9 inch round cake tin. Line the bottom of the pan with parchment paper. Grease the parchment , dust the sides of the pan and parchment with flour. Spread the walnuts in a single layer on a baking sheet and toast until fragrant, 8-10 minutes. Let cool completely.
2. Combine the cooled walnuts and 1 tbsp of sugar in the bowl of a food processor and process until the nuts are finely ground. Add the flour, baking powder, salt and pulse to combine.
3. Add the buttter, honey and remaining sugar to a large mixing bowl and beat on medium high speed until smooth, about 2 minutes, scraping down the sides of the bowl . Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the zest and vanilla. Add the nut flour mixture, 1/2 cup at a time and mix until just incorporated.
4. Scrape the batter into the prepared pan and smooth with a spatula. Bake until a toothpick inserted into the center of the cake comes out dry, 35 to 40 minutes. If the cake starts to brown too much around the edges, loosely tent with foil after 25 minutes.
5.Let the cake cool in pan for 10 minutes, invert it onto wire rack and then turn it right side up again to cool completely. Dust heavily with confectioners' sugar before cutting into wedges and serving.
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