Sweet Compositions

Monday I had a craving for cake. I didn’t bake any these last couple of months, so I guess it has been building up for some time and had to be released at some point. Unfortunately for me, I didn’t have many things to work with since the kitchen I can use right now does not provide too many things that I’d deem usually necessary. So basically I dipped into my left-over stocks from Italy and actually managed to assemble a simple (small) cake that did its job completely.

This cake is nothing fancy, but it’s designed for the purpose of providing you with a nice, sweet treat without putting too much effort into creating the cake. The honey gives it a nice taste and it keeps the cake from being boring, adding the walnuts was an idea on my side since the original recipe proposed almonds, but I think walnuts also fit perfectly and provide some contrast in the structure. Also, I didn’t have any almonds. ;)

Honey Walnut Cake
idea adapted from The Caked Crusader

 180g all-purpose flour
2 teaspoons of baking powder
50g of sugar
80g of butter
2 eggs
2 tablespoons of honey
1 tablespoon of milk
handful of chopped walnuts

First step: Preheat your oven to 160°C. Mix together the flour, baking powder and sugar. Add the butter and use your hands to incorporate it completely. Separately, combine the eggs, honey and milk and then stir them into the mixture. It’s going to be a rather sticky, non-liquid batter. Add the walnuts and stir to combine.

Second step: Grease a small baking form, like a 20cm bread or spring form. Put the batter into the form and spread it equally. Put into the oven for 30-40 minutes. The exact time depends on the baking form, you’re using: If you use a bread form it takes longer than in a spring form. Let the cake cool down for 20 minutes after retrieving it and before you cut it.