Walnut Honey Cake – a delicious recipe with walnut halves, unsalted butter, flour, honey, unsweetened applesauce, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Preheat oven to 350 degree with the rack in the center.Spread Walnut halves in a single layer on a rimmed baking sheet.Toast in oven until fragrant, tossing occasionally, 5-7 minutes.Transfer nuts to a plate, let cool.Pulse nuts in a food processor until finely chopped.About 10 times.Set aside.
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Butter & flour an 8 & 1/2 inch spring form pan;set aside.In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved.
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Add eggs and whisk until fully combined.
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Into a Medium bowl, sift together flour, baking soda, salt and ginger.Stir into honey mixture.Using a rubber spatula, fold in walnuts.
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Pour batter into prepared pan.Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
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Transfer pan to a wire rack; let cool until sides of cake begin to pull from pan, about 15 minutes.Remove cake from pan, and place on a serving plate.While cake is still warm, use an offset spatula to gently spread remaining honey on top as a think glaze.Serve Warm.
624
kcal
Calories
22
g
Fat
96
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 ounces walnut halves (about 3/4 cup), unsalted butter, room temperature, 1 ½ cups all-purpose flour, plus more for pan, 1 cup raw honey, and more.
Yes, Walnut Honey Cake 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.
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