Walnut cake with honey cream
This Walnut Cake with Honey Cream features toasted walnuts blended into a moist cake, topped with a rich honey-infused cream. It's a delightful dessert that combines the earthiness of walnuts with the sweetness of honey, perfect for special occasions.
Cook time 35 min
Prep time 15 min
Ingredients:
1 cup walnuts6 eggs
1 cup sugar
1/4 cup honey
1 cup heavy whipping cream
The Walnut Cake with Honey Cream is a delightful dessert that brings together the earthy flavor of walnuts with the sweet, smooth richness of honey-infused cream. This cake is perfect for those who appreciate the combination of nuttiness and sweetness, making it an excellent choice for special occasions or a delicious treat to enjoy with family and friends.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- Toast the walnuts in a dry skillet over medium heat for about 5-7 minutes until they are fragrant. Stir frequently to prevent burning.
- Once cooled, finely chop the toasted walnuts or pulse them in a food processor until they are coarsely ground. Set aside.
- In a large bowl, crack open the 6 eggs and whisk them until they are well mixed.
- Gradually add the 1 cup of sugar to the eggs, continuing to whisk until the mixture becomes thick and pale.
- Gently fold the ground walnuts into the egg and sugar mixture, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a medium bowl, combine the 1 cup of heavy whipping cream and 1/4 cup of honey.
- Using an electric mixer, whip the mixture on high speed until stiff peaks form, about 3-4 minutes. The cream should be thick and hold its shape.
- Once the cake has completely cooled, transfer it to a serving plate.
- Generously spread the honey cream over the top of the cake, creating an even layer. You can either leave it as a single layer or slice the cake horizontally to create layers and add cream in between each layer.
- Garnish the cake with extra chopped walnuts or a drizzle of honey, if desired.
- Slice and serve this indulgent walnut cake with honey cream. Enjoy!
Your Walnut Cake with Honey Cream is now ready to be enjoyed. The rich flavor of walnuts complements the sweet and luscious honey cream, creating a dessert that is both indulgent and satisfying. Whether served at a family gathering or as a treat for yourself, this cake is sure to please any palate. Enjoy!
Walnut cake with honey cream FAQ:
The walnut cake should be baked in a preheated oven at 350°F (175°C) for about 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the cake is fully baked.
Store leftover walnut cake in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days to maintain freshness. You can also freeze the cake for longer storage; wrap it well to prevent freezer burn.
Yes, you can substitute walnuts with other nuts like pecans or almonds for a different flavor. If you're looking for a nut-free option, consider using sunflower seeds or pumpkin seeds.
Use heavy whipping cream that contains at least 36% fat for the honey cream, as this ensures it whips up to stiff peaks and holds its shape well. Avoid substitutes like half-and-half, which won’t achieve the same texture.
If your walnut cake turned out dense, it might be due to overmixing the batter or not whipping the eggs and sugar mixture enough to incorporate air. Ensure you whisk the eggs well until thick and pale, and fold in the walnuts gently to maintain airiness.
Tips:
- Ensure the walnuts are finely ground to create a smoother cake texture.
- Separate the egg whites from the yolks carefully to ensure proper whipping.
- When whipping the cream, make sure the bowl and whisk are cold for better volume.
- Gently fold ingredients to maintain the light and airy texture of the batter.
- Allow the cake to cool completely before adding the honey cream to prevent melting.
Nutrition per serving
8 ServingsCalories 460kcal
Protein 10g
Carbohydrates 36g
Fiber 1.94g
Sugar 33g
Fat 33g
More recipes
Sticky date cake with caramel sauce
Moist sticky date cake topped with rich caramel sauce.
21 Nov 2025Strawberry frozen yoghurt
A simple, healthy strawberry frozen yogurt made with three ingredients.
13 Dec 2025Passionfruit & coconut semifreddo
A refreshing Passionfruit & Coconut Semifreddo, perfect for summer.
26 Dec 2025