Adyghe Honey Cake

Method

Warm the honey and butter together in a saucepan over gentle heat until fully melted, then stir in the caster sugar and remove from heat to cool slightly. Beat the eggs and combine with the honey mixture, mixing well. In a separate bowl, sift together the flour, baking powder, and salt, then fold into the wet ingredients along with the chopped walnuts, cinnamon, and cloves until just combined. Pour the batter into a greased and floured 23cm round cake tin, then bake at 180°C for 35-40 minutes until a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely, then brush the warm cake with a thin layer of honey for an authentic finish.