Walnut and Honey Cake

The cake was soft and moist, not overly sweet and with just a little of the honey flavour. It is perfect for breakfast

Ingredients
190g unsalted butter, softened
1 cup (190g) light brown sugar 
3 eggs, at room temperature
1 1/2 cups (190g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (5ml)vanilla essence
1/4 teaspoon (2g) salt
1/8 cup (30ml) plain or Greek yogurt
2 tablespoon (30ml) runny honey
60g walnuts, coarsely chopped

Directions 

Preheat the oven to 170°C / 325ºF. Grease and flour an 8X4 inch loaf pan. 

In a  large bowl, beat butter and sugar until pale and fluffy. Add the eggs one at a time until combined.

In a separate bowl, sift flour, baking powder and salt into a bowl. Add the flour mixture to the cake batter little by little and keep mixing. When all is well combined, add yogurt, vanilla and one tablespoon of honey. Add the walnuts coarsely chopped into the cake mix using a spatula.

Pour the batter into the prepared tin. Bake in the middle of the oven for 50-60 minutes or until a toothpick inserted in the cake comes out clean. 

Let cool for 5-10 minutes, then release from the tin and let cool completely.

Let cook until the liquid has reduced by half. When you remove the cake from the tin, pour the syrup over it.

Prepare the honey syrup. Pour 50ml of water and one tablespoon of honey into a small saucepan and bring to the boil.

 This delicious recipe was adapted from Humingbird Bakery, Cake days cookbook

Enjoy!!