From the blog For Love of the Table
142g (1 1/2 c.) walnuts
112g (1 c.) all purpose flour
1/2 t. baking soda
1/2 t. salt
170g (12 T.) unsalted butter, at room temperature (very soft)
Zest of 1 orange
340g (1 c.) honey
4 large eggs (at room temperature)--beaten until smooth
60g (1/4 c.) yogurt
1 t. vanilla
Preheat the oven to 350°F. Spread the walnuts on a small baking sheet and toast until golden and fragrant—about 8 minutes. Remove the nuts from the oven and let cool. Using a rotary nut grinder, grind the walnuts to a flour.
Reduce the oven temperature to 325°F. Lightly butter a 9-inch round cake pan (2 inches deep). Line the pan with a round of parchment. Butter the parchment. Flour the pan, tapping out the excess.
In a medium bowl, whisk together the walnut and all purpose flours, baking soda, and salt; set aside.
Place the butter and orange zest in the bowl of an electric mixer. With the machine running, add the honey. When the honey is mostly incorporated, add the eggs in the same manner. Scrape down the sides and mix briefly until the mixture is mostly smooth (there may still be flecks of butter visible…this is OK.)
Fold in the reserved flour mixture. Stir in the yogurt and vanilla. Scrape the sides and bottom of the bowl to be sure everything is evenly moistened. After scraping, mix again just until you have a smooth, medium-thick batter. Over mixing will result in a dense, slightly greasy, cake.
Scrape the batter into the prepared pan. Bake for 45 to 50 minutes, until the edge of the cake pulls back from the edge of the pan and a toothpick inserted in the center comes out clean. The cake will also be springy to the touch. Remove from the oven and place on a rack to cool for 10 to 15 minutes before removing from the pan. Cool the cake right side up on a wire rack. The cake may be served plainly (with a dusting of powdered sugar), or with a chocolate glaze.
Serves 12.
(Recipe adapted from King Arthur and The Vineyard Kitchen by Maria Helm Sinskey)
Chocolate Honey Glaze (from Cocolat
): Place 3 oz. of chopped bittersweet chocolate in a microwave safe bowl along with 2 oz. of unsalted butter (cut into pieces) and 1 1/2 T. (32g) of honey. Microwave on medium (50% power) until almost melted. Stir gently until completely smooth. Cool until the glaze mounds briefly before disappearing when dropped from a spoon. Place the cake on a wire rack set over a parchment lined sheet pan. Pour the glaze directly over the center of the cake and using an offset spatula, spread the glaze out to the edges allowing it to drip naturally down the sides. When the glaze is mostly set, garnish with honey glazed walnuts, if desired.
Honey-Glazed Walnuts: Choose 12 attractive, walnut halves. Toast in a 350° oven until golden and fragrant (5 to 8 minutes). Remove from the oven and while still warm, place in a bowl and drizzle with 1/2 to 1 T. of honey. Stir until well coated. Transfer to a rack. Garnish the edge of the cake with the glazed walnut halves.
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