Spiced Honey Cake

• Cake
• 250 grams wholemeal flour
• 225 grams plain flour
• 2 teaspoons baking powder
• 2 tablespoons honey
• 250 milliliters buttercream
• 120 grams chopped walnuts
• 1/2 teaspoon sea salt
• 1/2 teaspoon allspice
• 4 eggs
• 125 grams brown sugar
• 120 milliliters olive oil
• Topping
• 2 tablespoons honey
• 1 teaspoon cinnamon

1. This is a rather large cake, I bake it in a 27cm round baking tin but the recipe can be reduced and used that way. Half of the recipe will make a nice 15cm round cake.
2. Heat the oven to 175C. Grease baking tin and set aside.
3. In a large bowl, mix flours, baking powder, salt and chopped walnuts. Beat eggs is a separate bowl, slowly add oil (almost like making a mayonnaise). Mix in sugar and stir until combined, then add yoghurt and honey and stir again. Pour the wet mixture into the dry mixture and combine together using spatula or whisker. The batter looks quite dense and thick. You might have to use a spatula to spread the batter into the baking tin. Bake for 40 minutes if using the whole recipe or less (about 25minutes) if using half of the recipe.
4. Once cake is baked, make small holes using wooden skewers. It's ok, it won't show much and it will allow the cake to soak up the honey topping better and that is the best part! The cake is a bit crumbly on day one but as time passes it becomes softer and you can taste the honey even better. We came up to day 3 and that is with a large cake. I am sure that it can taste good for up to 5 days! But I am not talking from personal experience.
5. Bon appetit!

cake, wholemeal flour, flour, baking powder, honey, milliliters buttercream, walnuts, salt, allspice, eggs, brown sugar, olive oil, topping, honey, cinnamon

Taken from food52.com/recipes/34161-spiced-honey-cake (may not work)