Orange, Walnut and Honey Cake

Memories of Cyprus come flooding back again with just one mouthful of this simple, yet utterly delicious cake. Sweet and sticky from honey, zesty and fruity from whole oranges, it will meet the approval of any sweet-toothed pudding lover.

You can make this recipe using the ingredients below in a traditional springform 8" cake tin, but I made mine into individual cakes using cylinder ramekins, ideal for dinner parties.

Orange, Walnut and Honey Cake
Makes 1 medium cake or 8 individual ramekins

2 whole oranges
100g caster sugary
100g honey
200g soft butter or margarine
3 eggs
100g self raising flour
100g ground almonds
50g walnuts, crushed into small pieces

1 - Pre-heat the oven to 180C/GM4. Butter and line an 8" springform cake tin or 8 individual ramekins.
2 - Wash and quarter the oranges and remove any pips. Place into a blender and blitz into a puree.
3 - In a large mixing bowl, cream the butter, sugar and honey. Whisk in the eggs one by one then fold in the flour and almonds. Finally, fold in the walnuts and orange purée.
4 - Fill the cake tin or ramekins then place in the centre of the oven and cook for 35-40 minutes or until an inserted skewer comes out clean.
5 - While the cake is cooking, place the juice of one orange and 50g honey into a saucepan and bring to the simmer. Remove from the heat and set aside. When the cake is cooked, skewer it a few times then drizzle over the orange honey syrup. Put aside to cool.
6 - Serve with Greek yoghurt, crumbled walnuts and honey.