Honey and Walnut Cake
Honey and Walnut Cake
A lightly spiced loaf cake that is sweet and sticky, Honey and Walnut Cake is a scrumptious treat to tuck in to.
Serves: 10-12
Preparation Time: 15 Minutes
Cooking Time 45 Minutes
You will need a 500G/1 Ib loaf tin, greased and lined with greaseproof paper
Ingredients:
125g/4oz Self-raising flour, sifted
1 tsp baking powder, sifted
½ tsp bicarbonate of soda, sifted
1 tsp ground mixed spice, sifted
½ tsp freshly grated nutmeg, sifted
50g/2oz low fat margarine
10g canderel sweetener
100g/31/2 oz runny honey
2 eggs, lightly beaten
120ml/4floz skimmed milk
75g/3oz walnuts, roughly chopped
Method:
Preheat the oven 180Cº/Gas 4.
Add the flour, baking powder, bicarbonate of soda and spices to a large bowl.
Put the low fat spread, sweetener and honey into a pan and heat gently until it is melted and smooth then pour it over the flour and stir.
Now beat in the egg and milk until they are well combined then stir in the walnuts. The mixture will be fairly runny, this is how it should be.
Pour the mixture into the tin, put in the oven and bake for 35-45 minutes until golden and risen and springy to the touch. Leave to cool for 10 minutes then loosen the edges with a knife and leave to cool completely before turning out and slicing.
Tip: Toss the walnuts in a little corn flour before adding to the mixture - this will help them to stop sinking to the bottom of the cake
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