| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Mexican | Cakes, Mexican | 4 | Servings |
INGREDIENTS
| 1 | c | Shelled walnuts |
| 1/4 | c | All purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 3/4 | c | Light brown sugar |
| 5 | lg | Eggs |
| 1/2 | c | Honey |
| 1/2 | c | Fresh orange juice |
| 1 | ts | Vanilla extract |
| Fresh berries to serve on the side |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Butter and flour a 9 inch round cake pan. Place the walnuts, flour, baking powder, salt, and cinnamon in a food processor and blend until finely chopped. Add the brown sugar and eggs and process until smooth. Pour the batter into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 5 minutes. Turn the cake out of the pan and cool completely on a rack. Combine the honey, orange juice, and vanilla in a small saucepan over mediumlow heat and bring to a boil. Poke the cooled cake all over with a toothpick and brush liberally with the glaze. Slice the cake and serve fresh berries on the side. Wrap the leftovers tightly in plastic wrap and store in the refrigerator for a day or two. Recipe by: TWO HOT TAMALES Posted to MC-Recipe Digest V1 #1009 by Meg Antczak <meginny@frontiernet.net> on Jan 14, 1998
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