Walnut Cake With Honey Cream - walnut halves

Method

• Preheat oven to 180 degrees C. Grease, flour and line (only line base) a 24cm springform pan.
• Place walnuts in the bowl of a food processor.
• Process until finely chopped but not nearing a powder.
• Use an electric beater to beat egg yolks, half the sugar and 2 tbs of the honey in a bowl until pale and creamy.
• Add the walnut and use a metal spoon to gently fold until just combined.
• Use clean electric beaters (or hand held egg beater) to whisk the egg whites in a clean, dry bowl until soft peaks form.
• Whisk in remaining sugar.
• Add one-quarter of egg-white mixture to walnut mixture and fold until combined.
• Add the remaining egg-white mixture and fold until combined.
• Spoon into pan and smooth the surface.
• Bake in oven for 30-35 minutes or until springy to the touch.
• Remove from oven.
• Set aside in pan for 15 minutes to cool.
• NB: Do not be alarmed if the middle sinks like a crater, this cake has a tendency to do this and it doesnt matter.
• Run a round bladed knife around the edge of the cake to loosen.
• Transfer to a wire rack to cool completely.
• Use a balloon whisk (or hand held egg whisk) to whisk together cream and remaining honey (1 tbs) in a bowl until soft peaks form.
• Dust cake with icing sugar.
• Cut into wedges and serve with honey cream.