It was just one of those lazy days when you can’t make your self do more than go for a walk. We agreed to do just that and nothing else. So how did I find myself baking on a day like this? No answer there! I just simply found myself in the kitchen and between the dust of flour, a tablespoon of honey, a cup of buttermilk and olive oil…..maybe some walnuts(?) – 40 minutes later the cake was baked!
The cake looked divine, and needed just to be topped with something. Honey?, spices..? Yes, why not… But for some reason I doubted myself. I thought the cake might be too dry or crumbly, not sweet enough…”Mum are you baking a cake?” – (a little voice from the other room). “Can I help? Oh it’s done already”…”Can I have a piece please?” “Maybe after lunch” was my reply. That was the quickest lunch ever I can tell you that now. “So can I have the cake now?
Next scene: Me, nervously standing in the kitchen not willing even to peak into the dining room and him, happily engaged with the piece of cake and then I heard! “Yum! This is a yummy cake.” He said that mostly to himself, as I could hardly hear him but nonetheless, that turned my head around. All my doubts disappeared instantly.
Testing a cake is the best thing ever. We do that every time we bake and subconsciously we would compare well known cakes or find the similarities with the new ones. But imagine a completely new recipe with all the dilemmas that can easily come along and just one word that can make all that disappear. Yum! from a 5 year old? But I figured, if he likes it, it’s worth sharing. Kids know best! We have tested the cake many times now and it has brought us the same pleasure every time. Definitely worth sharing.
Honey and walnut cake
250 gr wholemeal flour
225 gr plain flour
2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon allspice
125 gr brown sugar
2 tablespoons honey (warmed)
120 ml olive oil
250 ml buttercream
120 gr chopped walnuts
2 tablespoons honey
1 teaspoon cinnamon
This is a rather large cake, I bake it in a 27cm round baking tin but the recipe can be reduced and used that way. Half of the recipe will make a nice 15cm round cake.
Heat the oven to 175C. Grease baking tin and set aside.
In a large bowl, mix flours, baking powder, salt and chopped walnuts. Beat eggs is a separate bowl, slowly add oil (almost like making a mayonnaise). Mix in sugar and stir until combined, then add yoghurt and honey and stir again. Pour the wet mixture into the dry mixture and combine together using spatula or whisker. The batter looks quite dense and thick. You might have to use a spatula to spread the batter into the baking tin. Bake for 40 minutes if using the whole recipe or less (about 25minutes) if using half of the recipe.
While the cake is baking, slightly warm the honey and mix in cinnamon powder, set aside.
Once cake is baked, make small holes using wooden skewers. It’s ok, it won’t show much and it will allow the cake to soak up the honey topping better and that is the best part! The cake is a bit crumbly on day one but as time passes it becomes softer and you can taste the honey even better. We came up to day 3 and that is with a large cake. I am sure that it can taste good for up to 5 days! But I am not talking from personal experience.