Honey and walnut cake with coffee frosting

Honey, nuts and coffee. What else do you need for a lovely winter cake? Especially on a such wet and foggy Sunday. All you want to do is roll up in an armchair with a nice, hot cup of tea (and it is exactly what I am doing right now).

The Atlantic Ocean has calmed down a little bit after providing us with 20 meter high waves last week.  Last Sunday the ocean water "geysers" were 3 times higher than the lighthouse displayed on the blog header. 20 cars were swept away by the waterfront, including a turist bus. Fortunately nothing bad happened to the people who were there, but everybody got quite frightened. It is better not to mess with our Atlantic puddle.

Let's get back to our cake. It contains a little honey and some crunchy walnuts . The frosting is enriched with butter and sweet cream. You get a lot of frosting from this recipe but of course you can make a cake without it if you prefer. But then you won't get a coffee note, which, in my opinion, is quite important for this cake. What more do you need? A cup of coffee or tea. You cannot go wrong with tea... especially prepared the English way - with milk.

Honey and walnut cake with coffee frosting

20 cm round cake tin

125 g butter
75 g light brown sugar
2 tablespoons honey
150 g flour
1 teaspoon baking powder
pinch of salt
3 eggs
75 g walnuts, toasted and chopped

Frosting:
50 g butter
100 g light brown sugar
2 teaspoons instant coffee powder
2 tablespoons single cream (12% fat content)
150-175 g of icing sugar

Cake:
Preheat oven to 180ºC. Mix the flour with baking powder and salt. Whip the butter, add sugar to it and mix until fluffy and smooth. Add  eggs and flour alternately, mixing briefly on a low speed. Add chopped nuts and fold them to the batter. Pour into the prepared (greased and floured) cake tin and bake for about 30-35 minutes or until the toothpick inserted in the center of the cake comes out clean.

Frosting :
In the saucepan, combine together all the ingredients except icing sugar. Stir and bring to boil. Remove from the fire and gradually add icing sugar to the desired density. Pour the frosting on a cooled cake.