Jersey Honey and Walnut Cake

A rich and moist cake featuring layers of walnut meal soaked in a fragrant Jersey honey syrup. The incorporation of Jersey Royal potatoes adds a subtle earthy sweetness and moistness to the crumb.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

4155 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.54/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

200gJersey Royal Potatoes(Cooked and mashed until smooth)

£0.90

200gJersey Butter(Softened)

£2.20

200gCaster Sugar

£0.45

4Eggs(Large, free-range)

£1.20

250gWalnut Meal

£3.50

50gPlain Flour

£0.05

1tspBaking Powder

£0.02

0.5tspGround Cinnamon

£0.05

2tbspJersey Milk

£0.10

150mlJersey Honey(Use a local Jersey honey variety)

£1.50

50mlWater

1tbspLemon Juice(Freshly squeezed)

£0.10

50gWalnuts(Roughly chopped, for decoration (optional))

£0.75

100gJersey Blackberries(For decoration (optional), ideally in season.)

£1.50

Total Cost

£12.32

£1.54 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease and line two 8-inch round cake tins with baking parchment.
2.
In a large bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.
3.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4.
Stir in the mashed Jersey Royal potatoes until well combined.
5.
In a separate bowl, whisk together the walnut meal, plain flour, baking powder, and ground cinnamon.
6.
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.
7.
Divide the batter evenly between the prepared cake tins and spread evenly.
8.
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
9.
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.
10.
Once the cakes are baked, remove them from the oven and let them cool in the tins for 10 minutes.
11.
Using a skewer, poke holes all over the tops of the cakes.
12.
Slowly pour the warm honey syrup evenly over the cakes, allowing it to soak in completely. Let the cakes cool completely in the tins.
13.
Carefully remove the cakes from the tins and place them on a serving plate.
14.
Optionally, decorate with chopped walnuts and fresh Jersey blackberries.

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My Notes

Nutrition Information

Nutrition per serving (188g)

4155 kcal / 17385 kJ

Carbs

380g

146% of RDA

Fat

267g

381% of RDA

Protein

77g

154% of RDA

Detailed Breakdown

Fibre

37 g

123% of RDA

Sugar

285 g

317% of RDA

Sodium

368 mg

16% of RDA

Saturated Fat

147 g

735% of RDA

Chef's Tips

Ensure the Jersey Royal potatoes are mashed very smoothly to avoid lumps in the cake batter.

For a richer flavor, toast the walnut meal lightly in a dry pan before adding it to the batter.

The honey syrup can be made in advance and stored at room temperature.

The cake is best enjoyed the day after baking, allowing the flavors to fully develop.

Cooking Equipment

Oven

Stove

2 x 8-inch round cake tins

Mixer

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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