Honey Walnut Cake

Honey Walnut Cake
 
Recipe from The Vineyard Kitchen by Maria Helm Sinskey via Leite’s Culinaria
Notes: We've been really busy with travel, vacation and wedding planning so there hasn't been much time to bake. While we were at a cottage, I made crowd-pleasers like blueberry scones and mixed berry pie. This holiday weekend, I had time to try something new and bake a little snack cake. I loved that this cake used ground walnuts in the batter. Instead of the honey-glazed nut garnish, I just embedded walnut halves in the cake before baking. As to be expected, this was a moist, slightly crumbly cake with a delicate orange scent (I used orange oil instead of zest). Very tasty and it kept well for three days at room temperature.

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