Honey and walnut cake
Preheat the oven to 160C/140C Fan/Gas 3. Line a 20com shaloow tin with baking paper. Put 100g walnuts on a baking tray and toast in the oven for 5-6 minutes. Chop roughly and set aside.
Melt 175g butter in a pan. Add 100g clear honey and 100g caster sugar, heat gentlly, stirring occasionally, until the sugar dissolves. Bring to the boil, then pour into a bowl and leave until lukewarm.
Lightly beat 3 large free-range eggs and add to the honey mixture using a wire whisk to make sure they're evenly mixed in.
Gently stir in the walnuts and 225g self-raising flour. Pour into the tin and bake in the oven for 30-40 minutes or until the top springs back when lightly pressed.
Cool on a wire rack. Cut into slices to serve.
Calories - 248
Fat - 15.9g
Sat Fat - 7g