Walnut Cake With Honey Cream

Name: Walnut Cake With Honey Cream
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 230 g walnut halves; 6 eggs, separated; 215 g caster sugar; 60 ml honey; 250 ml thickened cream; powdered sugar icing, to dust

Submitted by Chef #239509

"Great, easy cake with no butter."

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Ready In:: 1hr 20mins
Ingredients:: 6
Serves:: 8

ingredients

230 g walnut halves
6 eggs, separated
215 g caster sugar
60 ml honey
250 ml thickened cream
powdered sugar icing, to dust

directions

Preheat oven to 180ºC. Grease, flour and line (only line base) a 24cm springform pan.
Place walnuts in the bowl of a food processor. Process until finely chopped but not nearing a powder.
Use an electric beater to beat egg yolks, half the sugar and 2 tbs of the honey in a bowl until pale and creamy. Add the walnut and use a metal spoon to gently fold until just combined.
Use clean electric beaters (or hand held egg beater) to whisk the egg whites in a clean, dry bowl until soft peaks form. Whisk in remaining sugar.
Add one-quarter of egg-white mixture to walnut mixture and fold until combined. Add the remaining egg-white mixture and fold until combined. Spoon into pan and smooth the surface. Bake in oven for 30-35 minutes or until springy to the touch. Remove from oven. Set aside in pan for 15 minutes to cool. NB: Do not be alarmed if the middle sinks like a crater, this cake has a tendency to do this and it doesn’t matter.
Run a round bladed knife around the edge of the cake to loosen. Transfer to a wire rack to cool completely.
Use a balloon whisk (or hand held egg whisk) to whisk together cream and remaining honey (1 tbs) in a bowl until soft peaks form. Dust cake with icing sugar. Cut into wedges and serve with honey cream.