Nut and honey cake
4 servings
30 minutes
Nut-honey cake is a delicate and aromatic pastry from European tradition, where honey and nuts are valued for their nutritional properties. This cake has a rich flavor of walnuts that are roasted beforehand to enhance the nutty aroma. The honey used in the recipe adds a sweet caramel note, while orange zest provides a subtle citrus freshness. Thanks to the butter, the cake's texture is soft and airy. It is perfect for cozy tea gatherings, festive feasts, or simply as a treat with morning coffee. Topped with honeyed nuts, it is not only delicious but also festive. This dessert combines simplicity in preparation with exquisite taste, making it a favorite treat in European homes.
1
Preheat the oven to 175 degrees. Grease and flour an 18 cm round pan.
- Butter: 125 g
- Wheat flour: 175 g
2
Spread the nuts on a baking sheet and place in a preheated oven for 6 minutes. Grind the nuts in a food processor with half the flour, then mix the ground nuts with the remaining flour, baking powder, and a pinch of salt.
- Walnuts: 250 g
- Wheat flour: 175 g
- Baking powder: 1 teaspoon
- Orange zest: 1.5 teaspoon
3
In a large bowl, beat the butter with honey and sugar until light, about 3 minutes. In a small bowl, beat the eggs with orange zest. Add to the butter mixture in three parts. Add the dry ingredients and mix.
- Butter: 125 g
- Honey: 75 g
- Sugar: 2 tablespoons
- Chicken egg: 2 pieces
- Orange zest: 1.5 teaspoon
4
Place the dough in the prepared mold and level it. Bake for 30-35 minutes. While the cake is baking, roast 6-8 halves of walnuts in the oven for 8 minutes. Add 1 tablespoon of honey and mix.
- Walnuts: 250 g
- Honey: 75 g
5
Cool the cake in the mold for 5 minutes, then remove it from the mold and cool on a rack. Decorate the cake with prepared nuts.
- Walnuts: 250 g