Walnut and honey sponge cake, recipe for a traditional breakfast or snack

You may be in full operation diet and with the purpose of eating less sweets this year, however it is worth preparing this recipe for a cake of walnuts and honey and indulge yourself. The honey syrup that soaks it gives it a juicy and appetizing texture.

Walnuts and honey are two ingredients that combine very well, but if we feel like we can substitute them for pecans, the result will be equally delicious. We can also use individual molds to get smaller portions.


For 8 people
  • Butter at room temperature 190 g
  • Sugar 190 g
  • Wheat flour 190 g
  • Eggs 3
  • Chemical yeast 15 g
  • Pinch
  • Plain yogurt 25 g
  • Vanilla essence 5 ml
  • Honey 30 ml
  • Water 50 ml
  • Peeled nuts 70 g

How to make walnut and honey cake

Difficulty: medium
  • Total time 55 m
  • Elaboration 15 m
  • Cooking 40 m

We start by preheating the oven to 170ºC and greasing the mold that we are going to use. With a stick mixer beat the sugar and butter until you get a pale and fluffy cream. Add the eggs one by one, beating well after adding each one.

We sift the flour, baking powder and salt and add it to the previous mixture in two batches. Add the yogurt, the vanilla essence and half of the honey. Mixing well again.

We place the walnuts on a wooden board and chop them with a knife, leaving them as thick as we want. We incorporate them into the dough and mix with a spatula. Pour the dough into the mold and bake about 40 minutes or until you prick the dough with a toothpick it comes out clean.

Meanwhile, we put the rest of the honey in a small saucepan with the water on the fire, allowing it to boil and reduce more or less in half. Take the cake out of the oven, spread the syrup on it and let it cool slightly before removing it from the mold.

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