Winter Dessert: Walnut Honey Cake Recipe

Image via: Lui Cucina

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Ingredients

¼ tsp. of ground ginger

¼ tsp. of salt

¾ tsp. of baking soda

1 cup of sweetened applesauce

1 cup of raw honey and 2-3 tbsp. for glaze

1½ cups of flour and a little extra for the cooking pan

Unsalted butter at room temperature

3 large eggs

3 ounces of halved walnuts (approximately ¾ cup)

Procedure

1. Preheat your oven to 350ᵒ. Spread the walnuts to cover the base of a baking sheet. Place the sheet in the oven and toast the walnuts until they produce a lovely aroma, tossing them occasionally.
2. Transfer the nuts to a plate and leave to cool. After they cool, put them in a food processor and grind until they are finely chopped. Remove them and set aside.
3. Apply butter and a little flour on your baking pan and set aside. Mix the applesauce and honey in a bowl until the honey dissolves. Add the eggs and whisk until they blend with the mixture.
4. In a separate bowl, sieve the flower, baking soda, ginger, and salt. Add the mixture to the honey concoction then add the walnuts.
5. Pour the cake mixture into the prepared pan and bake until it turns golden brown (for about 55 minutes).
6. Remove the pan from the oven and put it on a wire rack. When the sides of the cake begin to dislodge from the pan, remove it.
7. Place the cake on a serving plate and spread the extra honey on top. Serve.

Image via: Mondomulia

Walnuts are the pièce de résistance in this winter dessert. They give the cake more flavor because they are toasted. You can serve your cake with sour cream or cremé fraiche. Walnut honey cake is moist and soft, not overly sweet to put off those who don’t have a sweet tooth. Take it with tea in the morning, enjoy it as a mid-morning snack, or eat it in the evening after dinner. Either way, you will love it!

What would you serve with this walnut honey cake?

Image via: Womans Day

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Ingredients

6 servings

Spooned and leveled all-purpose flour (1 cup and more for pie plate)

Thawed and dried frozen cherries (1 bag of 12 ounces)

Baking powder (1/2 teaspoon)

Sliced almonds (1/2 cup)

Pure almond extract (1/2 teaspoon)

Unsalted butter at room temperature (1 stick or 8 tablespoons and more for pie plate)

Sugar (3/4 cup)

Salt (1/2 teaspoon)

3 large eggs

Image via: Martha Stewart

Preparation

1. Preheat the oven to 350 degrees.
2. Take a 9-inch deep pie plate and set aside after buttering and flouring it.
3. Take a medium bowl and whip together baking powder, flour, and salt. Keep aside.
4. Mix butter and sugar together and beat by using an electric mixer until becomes fluffy and light. Add the eggs one at a time and beat well.
5. Beat the almond extract in the mixture. Now, blend flour in the mixture with the mixer set at a low speed.
6. Pour the batter on the pie plate and spread the cherries and almond slices on top.
7. Bake the cake for 45 to 50 minutes until done or a thin stick inserted in the middle comes out clean.
8. Cool for 10 minutes and then serve.

Image via: Better Recipes

This recipe is great for a simple and elegant winter dessert. This cake is not that much sweet, able to satisfy the cravings of those who do not want a too sweet dessert. With the nice smell of almonds and the refreshing tastes of cherries or berries, this cake will be great to enjoy with your afternoon coffee or after the dinner.

Try and let us know what you think! For more desserts on Stagetecture, click here.