Name: Nut and syrup cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 50.00 g butter; 60.00 ml brown sugar; 80.00 ml honey; 60.00 ml cream; 100.00 g mixed nuts chopped; 75.00 ml butter; 300.00 g sugar; 100.00 g dark chocolate; 2.00 eggs large, seperated; 500.00 g flour; 10.00 ml Baking powder; 1.00 ml salt; 250.00 ml milk; 5.00 ml vanilla essence

Recipe Disclaimer

Tap for method

Ingredients (14)

SYRUP

50.00 g	butter
60.00 ml	brown sugar
80.00 ml	honey
60.00 ml	cream
100.00 g	mixed nuts — chopped

CAKE BATTER

75.00 ml	butter
300.00 g	sugar
100.00 g	dark chocolate
2.00	eggs — large, seperated
500.00 g	flour
10.00 ml	Baking powder
1.00 ml	salt
250.00 ml	milk
5.00 ml	vanilla — essence

Tap for ingredients

Method:

1. Preheat oven to 180 ºC. Grease a 25 cm ring tin.
2. For the syrup, melt the butter and sugar, stirring continuously, until it boils. Stir in the honey and cream and bring to the boil again. Add the nuts and pour into the cake tin.
3. Beat the butter until creamy in the mixing bowl of a food processor, add the sugar gradually at first and then add the rest and beat until well blended.
4. Melt the chocolate and beat in the egg yolks one by one. Beat the chocolate mixture into the butter mixture. (If the mixture separates keep on beating until light and well blended.)
5. Sift together the flour, baking powder and salt and fold in alternately with milk and vanilla.
6. Whisk the egg whites until they reach soft peak stage and gently fold them into the mixture.
7. Pour into the cake tin and bake in preheated oven for 45 to 60 minutes. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.