Here’s a bit of mid-week food porn to help you through hump day. I don’t know about you but this week is dragging, and I realised the other day I’ve not had a day’s holiday from work since Christmas! No wonder I’m flagging a bit!
Anyway, I made this deliciously moist honey and walnut cake on Mother’s Day weekend to enjoy with a cup of tea with my mum! The cake itself is already moist thanks to the addition of honey and natural yoghurt, but is finished off to perfection with a sticky honey syrup drizzled over the top. Amazing!
It’s a recipe by Hummingbird Bakery, and they’ve yet to disappoint me!
Here’s what you’ll need:
- 190g unsalted butter
- 190g caster sugar
- 3 eggs
- 190g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 25g natural yogurt
- 2 tbsp. runny honey
- 1 tsp vanilla extract
- 60g chopped walnuts
- Cream the butter and sugar until light and fluffy.
- Whisk the eggs into the mixture one at a time.
- Sift the flour, baking powder and salt into the mixture in two parts, folding in until fully mixed.
- Mix in the yoghurt, vanilla extract and 1 tbsp. honey, and stir in the walnuts.
- Grease a 23cm loaf tin and dust with flour. Spoon the mixture into the tin, and bake on 170°C for about 1 hour or until golden and firm on top, and a skewer comes out clean when inserted. As usual with bigger cakes I compensated for my tiny hot oven by lowering the temperature slightly and baking for longer than I’ve said.
- Just before the cake is finished in the oven start preparing the syrup. Heat the remaining 1 tbsp. honey in a pan with 50ml water. Bring to the boil and reduce by about half.
- Take the cake out of the oven and drizzle the honey syrup over the top.
- Allow it to completely cool inside the tin before turning out and enjoying with a cup of tea!
This was actually a very simple recipe and well worth it. Yum!