Sunday, October 14, 2012

Honey and Walnut Cake

Yesterday, I had Christina over, new colleague from my office. You can't help but adore that woman for her straightforwardness. And for her laughter! Evelyn and I finally got backup! Although it would be big fun, it's probably still better that the three of us don't share an office. We went for lunch together lately and I guess we entertained the whole cafeteria... :-) Christina and I went for a long walk yesterday and had tea and this lovely cake afterwards. It's a wonderful autumn-treat. The addition yogurt to the dough and the honey syrup it is soaked with after baking make it moist and tender. The nuts add a crunch. Instead of walnuts, you could also use pecans.

(from one of my new favorites: The Hummingbird Bakery - Süsse Sünden)

190g soft butter, plus some more for greasing the pan
190g sugar
3 eggs
190g flour, plus some for the pan
1 teaspoon baking powder
1/4 teaspoon salt
25g yogurt
1 sachet of vanilla sugar
2 tablespoons runny honey
60g walnuts, coarsly chopped

Preheat the oven to 170°C (convection oven 150°C). Grease a 20cm cake tin and dust with flour.

In a bowl, beat butter and sugar until fluffy. Add the eggs one by one. Scrape down the bowl with a ladle from time to time.

Sift flour, baking powder and salt into a bowl. Add the flour to the fluffy batter in two portions. When all is well combined, add yogurt, vanilla sugar and 1 tablespoon of honey. Then, add the walnuts and incorporate with a ladle.

Fill your dough into the prepared tin. Bake in the middle of the oven for 50-60 minutes. Test if the cake is done by inserting a wooden skewer. If it comes out clean, the cake is done.

Pour 50ml of water and 1 tablespoon honey into a small saucepan and bring to the boil. Let cook until the liquid has reduced by half. When you take the cake out of the oven, pour the syrup over it. Let cool in the tin first. Then, release from the tin and let cool completely.

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