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Monday, May 14, 2012

Walnuts & Honey Cake with Whipped Cream Cheese Frosting

from Lauren Chattmen's
Cake Keeper Cakes

 Whipped Cream Cheese filling (page 104) from The Cake Book by Tish Boyle
Walnut & Honey Cake by Lauren Chattman
1 1/2 cup walnut pieces
1/3 cup sugar
1 cup unbleached all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
6 tbsp honey
3 large eggs
1 tsp grated lemon zest
1/2 tsp vanilla extract
Confectioner's sugar

Preheat oven to 350°F.  Grease a 9-inch round cake pan. Line the bottom of the pan with a circle of parchment paper. Grease the parchment. Dust the pan sides and parchment with flour. (I used two small 7inch round cake pans, greased only)

Spread walnuts in a single layer on a baking sheet and toast until fragrant, 8-10 min. Let it cool completely.

Combine the cooled walnuts and 1 tbsp of sugar in the bowl of a food processor and process until the nuts are finely ground. Add the flour, baking powder, and salt and pulse until combine.

Add the butter, honey and remaining sugar to the large mixing bowl and beat on medium high speed until smooth, about 2 min, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the zest and vanilla. Add the nut and flour mixture, 1/2 cup at a time, and mix until just incorporated.

Scrape the batter into the prepared pan and smooth with a spatula. Bake until a toothpick inserted into the center of the cake comes out dry 35 to 40 min. If the cake starts to brown too much around the edges, loosely tent it with foil after 25 min.  (Since my cake pans are small, it took only 25 mins for them to get golden)

Let the cake cool in the pan for 10 min, invert it onto a wire rack, and then turn it right side up again to cool completely. Dust heavily with confectioner's sugar before cutting into wedges and serving.  (I made mine a layer cake with the whipped cream and cream cheese filling and with the extra filling I covered the top and sides with same)

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.


kitchen flavours said...

Hi Emily, What a great idea with the cream cheese frosting, I think that this would cover some of the honey taste that I don't quite like! Looks good!
Happy Mother's Day! (Grandma yet?) :)

Kit @ i-lostinausten said...

Wow! Looks fab with cream cheese frosting & love your layer version of this cake! So tempting! I have yet to try! Yum-yum! :)

lena said...

i guess your cream cheese frosting makes it a double yum!

QembarDelites said...

Hi Emily, so nice to see more bloggers joining in the fun:D How come I can't see your blog linked to Bake Along? I think it's a good idea to frost with cream cheese, sounds so delicious!

Emily said...

Joyce: Not yet!

Kit: Do try!

Lena: Everyone loves the cake except DH! 'becos of that creamy stuff you put on top!' ;(

Jeannie: I sat and sat and sat on my fat bum and was late in baking the cake - thats why am not linked! LOL!