HONEY & WALNUT DRIZZLE CAKE
Ingredients for cake
125 g grounded walnuts
50 g of honey
45 g softened butter
10 g of flour
2 eggs
Zest ½ lemon
1 Coffeespoon lemon juice
½ Coffeespoon of raising agent
1 pinch of cinnamon
1 Pinch of salt Syrup :
90 g honey
2 Coffeespoons of lemon juice
METHOD
Separate whites from yolks. In a bowl beat the yolks with the soft butter.
Add the honey & cinnamon, lemon juice.
Add the flour & raising agent then add the grounded walnuts until you have a smooth mixture.
Preheat the over at 150°C.
Beat the egg whites until light & fluffy, add the pinch of salt & add this to the walnut mixture.
Put this mixture into a 20 cm cake mould previously greased, cook in the over for approx. 35 minutes.
Once cooked remove from oven & leave to cool for 10 minutes before removing from cake mould.
Before serving heat the 90 g of honey with 2 spoonfuls of lemon juice. Puncture the cake surface with a fork & pour syrup over the cake. Enjoy !
