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1
Preheat oven to 180 degrees C. Grease, flour and line (only line base) a 24cm springform pan.
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2
Place walnuts in the bowl of a food processor.
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3
Process until finely chopped but not nearing a powder.
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4
Use an electric beater to beat egg yolks, half the sugar and 2 tbs of the honey in a bowl until pale and creamy.
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5
Add the walnut and use a metal spoon to gently fold until just combined.
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6
Use clean electric beaters (or hand held egg beater) to whisk the egg whites in a clean, dry bowl until soft peaks form.
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7
Whisk in remaining sugar.
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8
Add one-quarter of egg-white mixture to walnut mixture and fold until combined.
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9
Add the remaining egg-white mixture and fold until combined.
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10
Spoon into pan and smooth the surface.
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11
Bake in oven for 30-35 minutes or until springy to the touch.
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12
Remove from oven.
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13
Set aside in pan for 15 minutes to cool.
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14
NB: Do not be alarmed if the middle sinks like a crater, this cake has a tendency to do this and it doesnt matter.
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15
Run a round bladed knife around the edge of the cake to loosen.
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16
Transfer to a wire rack to cool completely.
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17
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.
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18
Dust cake with icing sugar.
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19
Cut into wedges and serve with honey cream.
