Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Great, easy cake with no butter.

Ingredients Nutrition

Directions

  1. Preheat oven to 180ºC. Grease, flour and line (only line base) a 24cm springform pan.
  2. Place walnuts in the bowl of a food processor. Process until finely chopped but not nearing a powder.
  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 walnut and use a metal spoon to gently fold until just combined.
  4. 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.
  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 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.
  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 (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.

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