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Honey Walnut Mini Cakes

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Hello! I’m sorry I’ve been very slow in replying comments, time is passing way too fast! I am now resorting to blogging on my way to work… so I’ll have to squeeze in time here and there to reply all your lovely and sweet comments. Thank you all so much for your support, I am truly touched and amazed by how loved this blog is. Weekend’s coming up, have a fun, rejuvenating and exciting weekend ahead!

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And what do we have here? It’s another cake recipe! Hope you all aren’t getting sick of cake recipes… This time it’s a very light, delicious, lemony and nutty breakfast cake for the Bake Along hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.

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I made 1/2 a batch from the original recipe, reduced a little bit of the sugar and increased the amount of lemon zest. I used 3/4 lemon’s zest instead of the 1 teaspoon stated (for 1/2 of the original recipe) – and it gave the cakes a very strong lemony taste, which makes the cake extra refreshing and tasty in my opinion. The reduction of sugar gave the cakes just the right amount of sweetness, though I find the taste of honey very subtle (maybe it’s the quality of honey I used?) I also baked them in mini ramekins instead of one whole cake – just because they are cuter!

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One thing I had noted was that my cakes rose very well – well above the ramekins – but they sank after I removed them from the oven. There could be several reasons for that but I’m not complaining because the cakes still tasted delicious and it was a good break from all the chocolate cakes! :p

And here’s how to bake them:

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Start by preheating the oven and spread a layer of walnuts on a baking tray.

The colours are very odd… I don’t know why :/

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Toast them until they are lightly browned.

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When the nuts have cooled down completely, place them in a food processor.

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Add in some sugar to help absorb the oil released from the walnuts.

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Process until it becomes a paste and add in lemon peel and process till fully combined.

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Combine flour, baking powder and salt in a bowl.

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Add in the walnut paste and stir to combine.

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In a mixing bowl, combine butter, sugar, vanilla and honey.

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Cream until light, pale and fluffy.

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Beat in the eggs, one at a time.

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Add in the flour-walnut mixture in two batches, beating on low speed until fully incorporated.

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The batter will be of a very light brown colour.

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Divide the batter among 5 ramekins. I sprinkled some with some chopped, untoasted walnut pieces.

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Bake for 20-25 minutes until risen and golden brown.

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Serve! (I particularly love those with the walnut pieces and served with ice cream!)

Do click on the link (the cute little frog!) below to see how other foodies baked theirs! 🙂

Print Recipe Pin Recipe

Honey Walnut Mini Cakes

Makes 5 1/2-cup mini cakes
By Jasline N.
Servings: 0

INGREDIENTS
 

  • 70 grams 3/4 cup walnut pieces
  • 30 grams 1/8 cup caster sugar
  • 1/2 a lemon's peel / zest
  • 60 grams (1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 85 grams 3/8 cup; 3/4 stick unsalted butter, at room temperature
  • 3 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 2 small eggs, at room temperature
  • 10 pieces of walnut, roughly chopped (optional)

INSTRUCTIONS

  • Preheat the oven to 175 degrees Celsius. Butter 5 ramekins and set aside.
  • Line a 9-inch baking tray with parchment paper and spread the 70 grams walnut pieces in a single layer on the tray. Toast the nuts for 8 - 10 minutes until they are lightly browned and the whole kitchen is filled with a nutty aroma. Don't let the nuts burn! Remove the baking tray from the oven and set it on a wire rack to cool completely.
  • When the walnuts have cooled, place them into a food processor with 1 tablespoon of caster sugar and process it into a fine paste. Add in the lemon peel / zest and process it until fully incorporated.
  • Place the flour, baking powder and salt in a small bowl. Stir to disperse the baking powder and salt thoroughly. Add in the walnut paste and stir the mixture together, pressing the walnut paste as you mix to remove as much lumps as possible. Alternatively, add the flour mixture into the food processor with the walnut paste and process until smooth.
  • Place the remaining sugar, butter, honey and vanilla in a medium mixing bowl. Cream the mixture until light and fluffy, about 4 to 5 minutes, scraping down the sides occasionally. Scrape down the sides and add in one egg. Cream for 1 minute, scrape down the sides and add in the second egg. Cream for 1 minute and scrape down the sides. Turn the mixer on low and add in the flour-walnut mixture in two batches, beating until fully incorporated. The batter will turn a light brown colour.
  • Divide the batter among the 5 ramekins. Sprinkle the chopped walnuts on top if desired. Bake for 20 - 25 minutes until the top is golden brown and a skewer inserted into the centre of the cake comes out clean.
  • Serve the cakes warm or at room temperature with a dollop of whipped cream or a scoop of good-quality vanilla ice cream. To turn out the cakes, run a butter knife along the edges of the cake and turn it over onto a serving plate. Give the bottom a few light hits and the cake should come out easily.

NOTES

- Adapted from Cake Keeper Cakes by Lauren Chattman
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Super Naggy:

[1] All ingredients should be at room temperature.
[2] This amount of batter probably can make a small 6-inch cake. Double the amount to make a 9-inch cake. Grease and line the bottom of the cake tins with parchment paper so that it is easier to remove the cakes.
[3] Substitute the nuts with peanuts or hazelnuts for a different nutty experience.
[4] You can use salted butter instead of the unsalted one, just omit the salt in the recipe.



Reader Interactions

Comments

  4. Mui Mui says

    Hi Jasline, Know you from Bake Along event..
    Just like to drop by to say ‘hello’
    I like your pictures…step by steps making this honey walnut cake.
    Your cake look cute baking in ramekins..^^

    Reply

  5. Just A Smidgen says

    These turned out adorable, Jasline! I love the little ramkin sized servings too! Your photography is so pretty.. I love the shot of those walnut halves!! xo Smidge

    Reply

  16. Jasline says

    Thanks Sam! Yes it’s an awesome book! I can’t wait to try out more recipes from that book 🙂 I’m gonna hop over to your blog to see your bake! 😀

    Reply

  27. Sammie says

    Yummy!!! This looks amazing! And what a coincidence! I just made a cake from that book too! It’s a really great book isn’t it? The cakes are so simple and delicious 😀

    Reply

  29. Jasline says

    Hi Alice! The recipe states mix with sugar, so that’s what I did, but I believe either sugar or flour can be used! 🙂 Good luck baking the cake! 🙂

    Reply

  30. Alice says

    hi Jasline, thks for the step by step guide 🙂 i’m finding time to bake this cake in time
    can check with u, when grinding the walnuts, is it supposed to mix with sugar or flour? cos i saw u mixed with sugar but i read from others its supposed to mix with flour… thks 🙂

    Reply

  32. Jasline says

    Thank you for the compliment Anuja! My cakes were more lemony because I used a lot more lemon zest, but I loved the flavour all the same! 😀

    Reply

  33. Jasline says

    Ice cream will melt if I try to ship them over, so I’ll just ship you the cake and you’ll get the ice cream, okay? Hee 😉 Have a great weekend Villy!

    Reply

  41. Jasline says

    Thank you! Oh don’t worry, I’m cutting back on some cakes and cooking some savoury dishes the next few weeks. 😉 Glad you like the photos!

    Reply

  43. Jasline says

    Awww thank you! You’re so sweet! :DI was actually worried the walnut paste won’t incorporate properly into the batter, but thankfully it was alright 🙂

    Reply

  44. Jasline says

    Oh John, I actually planned for one serving per ramekin, but I ended up eating two at one go! Hope you can resist its deliciousness better than me! 😉

    Reply

  49. lena says

    hi jasline, beautiful mini cakes! i’m glad to hear that it turned out well for you. my cake turned out to be a little fudgy the first round due to the grinding of the walnuts but am glad that it turned out better the second time. It’s a very delicious cake that i really enjoyed eating.

    Reply

  50. Angeline says

    Thanks for sharing the tips here…add in sugar to grind with walnuts can reduce the oil…good one… I like your mini honey walnut cake…

    Reply

  51. jeannietay says

    Looks great! The recipe I followed used a glazed walnut to garnish which I omit, next time I’ll add the garnish too:)

    Reply

  53. Bam's Kitchen says

    Walnut paste sounds so very interesting. Another perfect little recipe. Just wanted to let you know that I mentioned you on Bam’s Kitchen so you will be seeing a little pingback soon. Take care, BAM

    Reply

  55. Zoe says

    I love eating cakes in their miniature forms too 😀 By making these cakes in smaller sizes, I realised that the honeyed surface will not get burnt so easily.
    You are right that these nutty cakes are very yummy, nutritional and wholesome to eat for breakkie.

    Reply

  56. johnnysenough hepburn says

    Not really into cakes, nor desserts. Yet, especially as you’ve reduced the sugar, I’m loving the idea of these. Partly as I adore lemon and walnuts! Love your step by step photographs, btw.

    Reply

  57. kitchen flavours says

    Hi Jasline, Your cake sure looks good baked in mini ramekins. This is a moist and tender cake! I’m glad that you have enjoyed this cake, love the walnut pieces on top! Thank you for baking along with us! :o)

    Reply

  58. Choc Chip Uru says

    How could we possibly get sick of cake recipes when they always look so devastatingly delicious 😀
    Love the idea of a walnut paste!

    Cheers
    Choc Chip Uru

    Reply

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