Bake Along #23 Honey Walnut Cake

Rush..rush..rush...
I am glad i manage to join this round  Free and Easy Bake-Along hosted by Zeo, Lena and Joyce.
This round Bake Along is (Bake-Along No. 23 - Honey And Walnut Cake) 
I have been to our baking friends blog to look and see what tips that i can get to make this Honey And Walnut Cake.
This is what i get..
 Zeo's blog (Bake for Happy Kids) i got that honey burnt easily so i have to take care of that..
 Lena's blog (Her Frozen Wings) i knew that when grinding the walnut ..do not milled it but just to use a processor to pulse it ..I have got that..
 Alice's ( i love. i cook. i bake.) i found conversion of cups to grams ..which have help me in measurement conversion..
Thanks to all my blogger friends here for providing such useful tips..


Back to my Honey Walnut Cake ....I measure the ingredients for the whole recipe. I  baked the first batch in paper cup cases. I make 1/4 of the recipe...because I am not sure how much is 3/4 cups butter. I search and found in some website written 1 cup = 428 grams so 1/4 is 107 grams. (after baked then i know it is too much...LOL)

~this is the unmould Honey Walnut cake~

~This taste really nice, its soft, only it is a bit too moist...but i don't mind at all~ 

 ~I frost it with some topping cream and add on a toasted walnut~

 ~Dust with icing sugar..~

I am not quite satisfied with the first batch. I am going to try it again. I found the measuring conversion from cups to grams from Alice's blog (i love. i cook. i bake). This time i make 3/4 of this recipe in a 8" square baking tray. When it is cooked. I try again.
This cake taste so nice, soft and the smell of honey, walnut is so good when the cake is in my mouth...:)
I brought some to my hubby's office for the girls to try. They all love it...^^

~this is the whole honey walnut cake~ 

~this one is better~ 

~I dust every square cake with confectioner sugar and toasted walnuts~

Original Recipe 
1 1/2 cups walnut pieces
1/3 cup sugar
1 cup unbleached all purpose flour
1.5 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
6 tbsps honey
3 large eggs
1tsp grated lemon zest
1/2 tsp vanilla extract
confectioners' sugar


1.Preheat the oven at 350F. Grease a 9 inch round cake tin. Line the bottom of the pan with parchment paper. Grease the parchment , dust the sides of the pan and parchment with flour. 
**(first time I made 1/4 of the recipe in cupcake cases (4cm) and bake 180c for 18 minutes.)
**(second time I made 3/4 of this recipe in a 8" square baking tray and bake 160c for 30 minutes.)
Spread the walnuts in a single layer on a baking sheet and toast until fragrant, 8-10 minutes. Let cool completely.


2. Combine the cooled walnuts and 1 tbsp of sugar in the bowl of a food processor and process until the nuts are finely ground. Add the flour, baking powder, salt and pulse to combine.


3. Add the buttter, honey and remaining sugar to a large mixing bowl and beat on medium high speed until smooth, about 2 minutes, scraping down the sides of the bowl . Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the zest and vanilla. Add the nut flour mixture, 1/2 cup at a time and mix until just incorporated.
**(my first bake I use hand to whisk and mix all the ingredients to make this cups honey walnut cake, second bake i do use a mixer)     


4. Scrape the batter into the prepared pan and smooth with a spatula. Bake until a toothpick inserted into the center of the cake comes out dry, 35 to 40 minutes. If the cake starts to brown too much around the edges, loosely tent with foil after 25 minutes.


5.Let the cake cool in pan for 10 minutes, invert it onto wire rack and then turn it right side up again to cool completely. 


6.Dust heavily with confectioners' sugar before cutting into wedges and 
serving.

                                                        

Below are our baking friends whom have done this cake too for the event which is hosted by Zoe, Lena and Joyce.

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