Happy Mother’s day to all the mothers out there! Wow it’s really been a while since I’ve posted a recipe hasn’t it? For mother’s day this year we decided to go out for brunch, have a little tea time and go out for dinner. Now mother deer isn’t a huge fan of high tea so we chose to make a Honey walnut cake to have with tea instead.
We’ve made honey cakes before like the Japanese castella cake and it turned out wonderfully because of the light sweetness the honey brought to them. I also find that the honey helps the cake retain moisture which yields a lighter and fluffier cake.
I actually ended up having to make this Honey walnut cake twice because the first time I completely forgot to add the baking powder! For a loaf that had no leavening agent, I thought that the cake held up pretty well because the beating of the eggs added air and lift to the batter.
Have you had a baking mis-hap like this before? What happened? Tell me about it in the comments below!
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Honey walnut cake recipe
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/8 tsp salt
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/4 teaspoon vanilla
- 1/2 cup honey
- 1/3 cup oil
- 1/2 cup black tea
- 1/2 cup chopped walnuts
- Preheat the oven to 350F and grease a loaf pan.
- Whisk 2 eggs, vanilla, and honey using an electric beater for 2-3 mins until fluffy. Add in the oil and the tea. Beat until combined.
- In a separate bowl, sift the flour, baking powder, salt, ginger and cinnamon together. Add the flour mixture into the egg mixture in 3 separate additions. Fold the flour into the wet ingredients carefully. Do not over-mix.
- Stir in the chopped walnuts and pour the batter into the loaf pan.
- Bake at 350 F for 25-30 mins until golden brown or a toothpick comes out clean when inserted into the middle.
