How to make
Crack the eggs into a large bowl, add the sugar and a pinch of grated lemon peel. With a mixer, beat the ingredients, until a fluffy cream is obtained.
Melt the butter without boiling it. Pour it in a thin stream into the egg cream, by stirring gently. In another bowl, sift the flour with the baking powder, a pinch of salt and a pinch of vanilla.
Add the dry mixture to the cream, by stirring with a spoon, until a homogeneous mixture is obtained. Add the coarsely chopped walnuts. Line an oblong cake tin (1 liter capacity) with baking paper.
Pour the cake mix, level it out and add a few whole walnuts on top. Bake the sponge cake in a preheated oven at 360°F (180°C), with a fan, for about 40 minutes.
Check it with a wooden skewer to see if it is fully baked. Remove the baked walnut sponge cake and place it onto a wire rack, spread it with a tablespoon of honey while it's warm.
Leave it to cool completely before cutting it!
Enjoy!
