Thursday, 11 December 2014

Walnut Cake with Honey Syrup

This cake is the latest item in a week of honey treats. I went to a market that had supplies of organic honey and couldn't resist, 2 kg of the most delicious Otway Bush Honey. Luckily, I have my Panforte de Sienna cakes to make for Christmas and will need that large supply.

Couldn't wait to try it, fresh crusty bread, butter and honey

and then crumpets and honey

and Greek yoghurt and honey

and there were these biscotti

the source of so much temptation

and here are some bees in my garden, too bad Ray is very allergic to them - so beekeeping can not be added to the hobby list.

This is an unusual cake in that it uses breadcrumbs. This is another recipe that I scribbled onto the back of a docket and have no recollection of where it came from. The cake is quite dense and filling and with some syrup and cream makes a delicious dessert. Some oven roasted apricots would be a good accompaniment.

Walnut Cake with Honey Syrup
4 eggs
1/4 cup sugar
1 cup breadcrumbs, made from stale bread.
1 1/2 cups walnut crumbs

Place eggs and sugar in a small bowl, beat until thick and foamy, this will take a few minutes.
Fold in breadcrumbs and walnuts.
Pour mixture into a greased and lined 6 inch tin.
Bake 180 deg C until the cake is firm, slightly shrinking from the edges and skewer tests clean.
Allow to cool a few minutes and then carefully remove from tin.
Place cake on a plate and pour syrup over the cake, it will absorb lots. I use a pastry brush to baste it around the sides. Alternatively, leave the cake in the tin and pour syrup over the hot cake. It is slightly more difficult to get the cake out as the top can be sticky.

1/2 cup water
1 cup sugar
1 cup lemon juice
½ cup honey
Combine ingredients in a small saucepan and simmer until the mixture is thick and syrupy.

To Serve
Chopped toasted walnuts
additional syrup
thick cream, plain/Greek yoghurt/icecream

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