Ligurian Honey and Walnut Cake

Recipe

Ligurian Honey and Walnut Cake

Delizioso Dolce: Ligurian Honey and Walnut Cake

4.3 out of 5

Indulge in the flavors of Ligurian cuisine with this delightful honey and walnut cake. Inspired by the traditional English Parkin, this Ligurian adaptation combines the richness of honey and the nuttiness of walnuts to create a moist and aromatic dessert.

Jan Dec
Dessert› Cake› Parkin
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine
European cuisine› Mediterranean cuisine› Italian cuisine› Ligurian cuisine

Preparation time

15 minutes

Cooking time

30-35 minutes

Total time

45-50 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free (if walnuts are omitted), Soy-free, Peanut-free, Lactose-free (if dairy-free butter is used)

Allergens

Walnuts, Eggs, Dairy (butter)

Not suitable for

Vegan, Gluten-free (unless using a gluten-free flour substitute)

Ingredients

In this Ligurian adaptation, the traditional English Parkin is transformed into a honey and walnut cake. The original recipe is modified to incorporate Ligurian honey, which adds a distinct floral sweetness to the cake. Additionally, finely chopped walnuts are added to provide a delightful crunch and enhance the nutty flavor profile. These adaptations infuse the cake with the flavors and ingredients commonly found in Ligurian cuisine, giving it a unique twist. We alse have the original recipe for Parkin, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 18g, 7g
  • Carbohydrates (total, sugars): 36g, 20g
  • Protein: 6g
  • Fiber: 2g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F) and grease a round cake pan.
  2. 2.
    In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  3. 3.
    In a separate bowl, whisk together the melted butter, honey, and eggs until well combined.
  4. 4.
    Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. 5.
    Fold in the finely chopped walnuts.
  6. 6.
    Pour the batter into the greased cake pan and smooth the top with a spatula.
  7. 7.
    Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8.
    Remove from the oven and let the cake cool in the pan for 10 minutes.
  9. 9.
    Transfer the cake to a wire rack to cool completely before serving.

Treat your ingredients with care...

  • Walnuts — Make sure to finely chop the walnuts to ensure an even distribution of nutty flavor throughout the cake.

Tips & Tricks

  • For an extra burst of flavor, drizzle the cooled cake with a touch of Ligurian honey before serving.
  • Serve the cake with a dollop of whipped cream or a scoop of vanilla gelato for a delightful dessert experience.
  • If you prefer a spicier flavor, increase the amount of cinnamon and nutmeg according to your taste.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • This cake tastes even better the next day as the flavors have a chance to meld together.

Serving advice

Serve the Ligurian Honey and Walnut Cake as a delightful dessert after a Ligurian-inspired meal. Dust the top with powdered sugar for an elegant touch, and accompany each slice with a drizzle of Ligurian honey and a sprinkle of finely chopped walnuts.

Presentation advice

To enhance the presentation, garnish the cake with a few fresh edible flowers, such as pansies or violets. The vibrant colors of the flowers will add a touch of elegance and make the cake visually appealing.

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