Honey and walnut cake recipe

Yesterday I baked my usual weekend cake. I kind of got in the habit of baking a cake every week or so that we then eat for breakfast or as a snack during the week. This time I baked an honey and walnut cake which turned out quite awesome. It is not as light as the carrot cake I published last week, but still there are almost no fats, and I used whole wheat flour and brown sugar!


  • 7 oz. whole wheat flour
  • 3 oz. brown sugar
  • 2 eggs
  • 5 spoons honey
  • 2 oz. walnuts + some for decorating
  • 1 spoon baking powder
  • 1 spoon thyme
  • 1 spoon olive oil
  • 1/4 to 1/2 cup of your favorite sweet wine or liquor
  • butter for greasing the pan


  1. First, in my food processor I mixed up the flour with the sugar, the baking powder, the thyme and the nuts, then I added in a pinch of salt, the honey, a spoon of olive oil and the eggs and finally I added enough sweet wine to make the batter smooth and fluid but not liquid. I used passito, but sherry could also work and so would brandy, grappa and other similar liquors. I greased a cake pan and poured in the batter. I decorated the cake with some nuts and backed it in a 389F oven for about 40 minutes.
  2. By the time it was ready it smelled awesome!

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