Bake Along #23 : Honey Walnut Cake

I was kind of  curious to try out this recipe. Honestly , this is my first time eating a honey cake. The results:   a very yummy cake. This cake has a very soft and moist texture. We really love this cake to the max. Again, I am always the last one to post for any blog event. For this round of Free & Easy Bake Along #23 , we are baking Honey Walnut Cake .

I was pretty concern about grinding the toasted walnut. After reading a few post about the ground walnut being lumpy after grinding it for too long, I was pretty stressed when I was about to press the 'pulse' button on my food processor . LOL.... yaya ... I know I am no more gutsy girl like I used to be . I am "aging".... OMG... Guess I gotta admit this yeah ... Heehee.. well I am pretty happy and proud to be a mother of three , so no regrets for not being a 'gutsy girl' anymore.

 

Lets get back to the cake. I actually plan to bake this cake again tonight as I really love this cake . We simply love the chewy and fluffy mouthfeel of this cake . If you don't mind having honey in your bake, feel free to try this cake. 

Honey Walnut Cake from Cake Keeper Cakes by Lauren Chattman

Ingredients

1 1/2cups Walnut
1/3cup    Sugar
1cup      Unbleached All Purpose Flour ( I use cake flour )
1 1/2tsp  Baking Powder
1/4tsp    Salt
3/4cup    Unsalted Butter (softened)
6tbsp     Honey
3large    Eggs
1tsp      Lemon Zest (I use grated lemon zest from 1 lemon)
1/2tsp    Vanilla Extract
confectioners' sugar ( for dusting )

Method

1.Preheat the oven at 176C. Grease and line the bottom of the pan with parchment paper. Grease the parchment , dust the sides of the pan and parchment with flour.
2.Spread walnuts in a single layer on a baking sheet and toast until fragrant in the pre heated oven, for 8-10 minutes. Let cool completely.
3.Combine walnuts and 1 tbsp of sugar in the bowl of food processor and pulse a few times until the nuts are fine. Add flour, baking powder, salt and pulse  few times to combine.
4.In a large mixing bowl, add butter, honey and remaining sugar and beat on medium high speed until smooth, about 2 minutes. Make sure to scrap the sides of the bowl . Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5.Beat in the lemon zest and vanilla. Add the nut flour mixture, 1/2 cup at a time, mix until just incorporated.
6.Scrap the batter into the prepared pan and smooth with a spatula. Bake in pre heated oven at lower third rack until a toothpick inserted into the center of the cake comes out dry, about 35 to 40 minutes ( mine actually took extra 15 minutes to bake ) . If the cake starts to brown too much around the edges, loosely tent with foil after 25 minutes.
7.Let the cake cool in pan for 10 minutes, invert it onto a wire rack and then turn it right side up again to cool completely. Dust heavily with confectioners' sugar and serve.

Enjoy your cake yeah !!!