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!
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.
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!
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:
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 :/
Toast them until they are lightly browned.
When the nuts have cooled down completely, place them in a food processor.
Add in some sugar to help absorb the oil released from the walnuts.
Process until it becomes a paste and add in lemon peel and process till fully combined.
Combine flour, baking powder and salt in a bowl.
Add in the walnut paste and stir to combine.
In a mixing bowl, combine butter, sugar, vanilla and honey.
Cream until light, pale and fluffy.
Beat in the eggs, one at a time.
Add in the flour-walnut mixture in two batches, beating on low speed until fully incorporated.
The batter will be of a very light brown colour.
Divide the batter among 5 ramekins. I sprinkled some with some chopped, untoasted walnut pieces.
Bake for 20-25 minutes until risen and golden brown.
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! 🙂
Honey Walnut Mini Cakes
- 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)
- 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.
 All ingredients should be at room temperature.
 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.
 Substitute the nuts with peanuts or hazelnuts for a different nutty experience.
 You can use salted butter instead of the unsalted one, just omit the salt in the recipe.