How to make
The oven is preheated to 180°C (356°F) with fan.
In a mixing bowl the eggs are cracked and the sugar is added. The mixture is beaten with a mixer for several minutes until it becomes light, pale and fluffy. This step is important because it incorporates air into the batter and helps create the soft sponge texture of the cake.
The butter is gently warmed until soft but not completely melted. It is then added slowly to the egg mixture while mixing so it blends smoothly into the batter.
In a separate bowl the flour is sifted together with a pinch of salt and the baking powder. The ground walnuts and grated lemon zest are added and mixed with the flour.
The dry ingredients are gradually added to the egg mixture. Using a spoon or spatula, the batter is folded gently from the bottom upward so the air in the mixture is preserved. This keeps the batter light and fluffy.
A loaf pan with about 1 liter capacity is lined with parchment paper.
The batter is poured into the prepared pan and spread evenly. Whole walnut halves can be arranged on top for decoration if desired.
The cake is baked for about 40 minutes in the preheated oven. To check if it is done, a wooden skewer or toothpick is inserted into the center-if it comes out clean, the cake is ready.
The cake is removed from the pan and, while still warm, brushed with 1 tablespoon of honey. The honey gives the cake a delicate shine and a subtle extra sweetness.
The old-fashioned sponge walnut cake is left to cool before slicing and serving.ю
Don’t miss these crunchy homemade walnut cookies. Make sure to try the creamy walnut cheesecake as well.
