This delicious cake is light and not too sweet—perfect for a hobbit breakfast or mid-afternoon snack. Skip the honey glaze to make it less sweet, or dust the cake with sugar instead for the opposite effect. Whipped cream and raspberries don’t hurt, either. (Hobbits love both!)

HONEY WALNUT CAKE
for a nine-inch springform pan

For the cake:
1½ cups flour
1 stick and 3 tbsp. unsalted butter, room temperature
¼ cup raw sugar
¼ cup honey
3 eggs
1 cup coarsely chopped walnuts
½ cup plus 1 tbsp. milk
1½ tsp. baking powder
½ tsp. baking soda
pinch of salt
½ tbsp. ground cinnamon

For the glaze:
¼ cup raw sugar
3 tbsp. unsalted butter
⅓ cup honey
⅓ cup coarsely chopped walnuts, toasted

Butter and flour the cake pan and set aside.

In a large bowl, beat butter with sugar until smooth and fluffy, add honey and eggs, one at a time, and keep whisking.

In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Stir into the cake mixture, along with the milk. Whisk until the batter is smooth and then fold in walnuts using a rubber spatula.

Pour batter into prepared pan. Bake cake at 350°F until golden brown on top and the cake tester inserted into center comes out clean, about 45 minutes.

Transfer pan to a wire rack and let it cool for about 15 minutes.

Meanwhile, prepare the glaze: Place butter, honey, and sugar in a medium saucepan, cook at low heat until butter is melted and sugar is dissolved completely, about 5 to 7 minutes. Remove cake from pan, and place on a serving plate. Using a spatula, gently spread the glaze on top of the cake and on its sides. Sprinkle walnuts all over and serve.

 


For more recipes, like Mushroom and Vegan Sausage Pot Pies and Roasted Tomate Soup, grab a copy of the Tolkien Issue: PRINT // DIGITAL 

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