2 1/2 cups nuts,
roughly chopped (you can use pecans, walnuts, or
hazelnuts. We used pecans in this recipe)
2 cups honey (not filtered or pasteurized... and from
a local beekeeper!)
3/4 cup brown sugar, packed
1/2 cup unsalted butter
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, soft
1/2 cup sugar
2 ea eggs
1 tsp vanilla
6 T milk
1- Preheat oven to 350 degrees.
2- Prepare a 8 inch or 9 inch cake pan. Spray with pan
spray and cut a round piece of parchment or wax paper
and place in pan. Spray again with pan spray.
3- Place honey, brown sugar, and butter in a sauce pot
and place over medium heat. Stir frequently so the
honey does not burn. when the butter is melted, place
the nuts in and stir well.
4- Place mixture in the pan and pack down, spreading
to the outside of the cake pan so it is even. It is
easier to work the nut mixture with your hands. If you
find that it is really sticky, spray your hands with
pan spray.
5- To prepare the cake, place flour, baking powder,
and salt. Place in a bowl and whisk together to
combine.
6- In a mixer with the paddle attachment, cream the
butter and sugar together until light and fluffy.
7- Slowly add in eggs.
8- Stir add vanilla.
9- Slowly add flour mixture alternately with milk. The
batter should be smooth.
10- Pour into pan, making sure it is even all over.
Bake in oven for 20-25 minutes or until a toothpick is
inserted in the middle and it comes out clean.
11- Run a pairing knife around the outside of the cake
and invert it onto a plate. If some of the nut mixture
sticks, just take a spoon and scrap it out of the pan
and place it onto the cake.
12- You can eat it hot or let it cool. Do not
refrigerate!
13- Garnish with drizzled honey. Dollop some
whip cream on it and garnish with mint. Enjoy! |
