Coffee and orange zest really lift this honey cake. I roughly chop the walnuts as I prefer them chunky, but finely chop them if you prefer.

Serves: 6-8 as a dessert
Preparation: 15 minutes
Cooking: 50 minutes

Ingredients
2 eggs
200g caster sugar
200ml clear honey
120ml sunflower oil
120ml espresso/strong coffee
2 tbsp rum/cognac
2 oranges, grated zest
½ tsp cinnamon
Pinch of salt
300g flour
1 tbsp baking powder
300g walnuts, roughly chopped

Method
● Preheat oven to 180°C and line a 24cm spring form cake tin with baking parchment.
● Beat the eggs with the sugar, add the honey, oil, coffee, rum/cognac, orange zest, cinnamon and a pinch of salt. Mix well. Add the flour and baking powder and mix gently.
● Keep a handful of walnuts for decoration and gently fold in the rest of the nuts. Pour the mixture into the tin and top with the remaining walnuts.
● Bake for 50-60 minutes — until a toothpick or skewer inserted comes out dry. Cool on a rack for 20 minutes then turn onto a round cake platter.
● Serve warm or at room temperature, on its own or with a scoop of ice cream.

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