Honey Cakes With Walnut Syrup Recipe

Name: Honey Cakes With Walnut Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts, toasted, chopped; 1/2 cup honey; 1/2 tbsp brown sugar; None None Honey Cakes; 1/2 cup butter, chopped, at room temperature; 3/4 cup granulated sugar; 1 tbsp honey; 3 None eggs; 1/4 cup self-rising flour; 1/2 tsp ground ginger; None None ice cream, to serve

Servings: persons

1
Preheat oven to 350u00b0F. Lightly grease 6 - 8.5 oz ramekins and line bases with parchment paper. Line a baking dish with a damp tea towel then arrange ramekins inside dish. Distribute nuts, honey and brown sugar between ramekins. Set aside.
2
Cream butter, sugar and honey until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour and ginger over top then gently fold in until just combined. Distribute between prepared ramekins.
3
Add enough hot water to baking dish to come halfway up sides of ramekins. Cover with parchment paper and foil then bake for 50-55 mins, until a skewer inserted in the center comes out clean.
4
Invert onto serving plates. Serve immediately with ice cream.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup walnuts, toasted, chopped, 1/2 cup honey, 1/2 tbsp brown sugar, None None Honey Cakes, and more.

Yes, Honey Cakes With Walnut Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Cakes With Walnut Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions