Circassian Honey Cake

Method

Preheat oven to 180°C and grease a 23cm round cake tin. Cream together butter and sugar until light and fluffy, then beat in eggs one at a time, followed by 150ml of the honey. In a separate bowl, whisk together flour, cinnamon, cloves, baking powder and salt. Fold the dry ingredients into the wet mixture alternately with the milk, then fold in the chopped walnuts until evenly distributed. Pour batter into the prepared tin and bake for 40-45 minutes until a skewer inserted in the centre comes out clean. Whilst the cake cools slightly, warm the remaining honey gently with a splash of water. Pierce the warm cake all over with a fork or skewer and slowly pour the warm honey over the surface, allowing it to soak in thoroughly. Once completely cooled, decorate the top with walnut halves. Allow the cake to rest for at least a few hours before serving to let the honey fully infuse.