A rich, moist cake that’s easy to cut into slices and take on a picnic.
(50 votes)
Cook: 1 Hour
Serves: 12
Price: 27p per serving
Nutritional Information
Each 66g serving contains
Energy
1327kj
317kcal
1327kj
317kcal
16%
Fat
20g
20g
High
28%
28%
Saturates
8.7g
8.7g
High
43%
43%
Sugars
15g
15g
High
17%
17%
Salt
0.46g
0.46g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
2011kj/481kcal
Typical energy values per 100g:
2011kj/481kcal
Ingredients
175g butter
100g Asda Clear Honey
100g caster sugar
3 large free-range eggs
100g walnuts
225g self raising flour
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Line a 20cm shallow square tin with baking paper. Put walnuts in a baking tray and lightly toast in the oven for 5-6 minutes. Chop roughly and set aside.
2
Melt butter in a pan. Add honey and sugar, heat gently, stirring occasionally, until the sugar dissolves. Bring to the boil, then pour into a bowl and leave until lukewarm.
3
Lightly beat eggs and add to the honey mixture using a wire whisk to make sure they're evenly mixed in.
4
Gently stir in the walnuts and flour. Pour into the tin and bake in the oven for 30-40 minutes or until the top springs back when lightly pressed.
5
Cool on a wire rack. Cut into slices and serve.