Jersey Honey and Walnut Cake

Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease and line two 8-inch round cake tins with baking parchment.

In a large bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Stir in the mashed Jersey Royal potatoes until well combined.

In a separate bowl, whisk together the walnut meal, plain flour, baking powder, and ground cinnamon.

Gradually add the dry ingredients to the wet ingredients, alternating with the Jersey milk, beginning and ending with the dry ingredients. Mix until just combined – do not overmix.

Divide the batter evenly between the prepared cake tins and spread evenly.

Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.

While the cakes are baking, prepare the honey syrup. In a saucepan, combine the Jersey honey, water, and lemon juice. Heat gently over low heat until the honey is dissolved and the mixture is simmering. Remove from heat and set aside.

Once the cakes are baked, remove them from the oven and let them cool in the tins for 10 minutes.

Using a skewer, poke holes all over the tops of the cakes.

Slowly pour the warm honey syrup evenly over the cakes, allowing it to soak in completely. Let the cakes cool completely in the tins.

Carefully remove the cakes from the tins and place them on a serving plate.

Optionally, decorate with chopped walnuts and fresh Jersey blackberries.