Honey & walnut cake
- 175g butter
- 100g Asda Clear Honey
- 100g caster sugar
- 3 large free-range eggs
- 100g walnuts
- 225g self raising flour
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.
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.
Lightly beat eggs and add to the honey mixture using a wire whisk to make sure they're evenly mixed in.
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.
Cool on a wire rack. Cut into slices and serve.