Walnut Cake with Honey Cream

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Ingredients:

• Melted butter, to grease

• Plain flour, to dust

• 230g walnut halves

• 6 eggs, separated

• 215g caster sugar

• 1/4 cup Beerenberg honey

• 1 cup thickened cream

• Icing sugar, to dust

Method:

1. Preheat oven to 180C. Brush a 24cm springform pan with melted butter to lightly grease. Lightly dust with flour.

2. Place walnuts in the bowl of a food processor. Process until finely chopped.

3. 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 walnuts and use a metal spoon to gently fold until just combined.

4. Use clean electric beaters to whisk egg whites in a clean, dry bowl until soft peaks form. Whisk in remaining sugar.

5. 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 pre-heated oven for 30-35 minutes or until springy to the touch. Remove from the oven. Set aside in the pan to cool for 15 minutes.

6. Run a round-bladed knife around the edge of the cake to loosen. Transfer to a wire rack to cool completely.

7. Use a balloon whisk to whisk together the cream and remaining honey in a bowl until soft peaks form. Dust cake with icing suar. Cut into wedges and serve with the honey cream.