Avar Honey Cake

Method

Cream together butter and sugar until pale and fluffy, then beat in eggs one at a time. Warm the honey gently and stir into the mixture along with lukewarm water. Sift together flour, baking powder, cinnamon, cloves, ginger and salt, then fold into the wet ingredients. Roughly chop the almonds and walnuts and fold through the batter. Pour into a lined 23cm round cake tin and bake at 160C for 45-50 minutes until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.