Black Walnut Tea Cake
Foragers prize black walnuts for their rich taste. Scientists study them because they contain the compound limonene, believed to have anti-cancer properties. Remarkably, one botanist has suggested that limonene inhaled from black walnut trees could help prevent cancer. Removing the hull and extracting the meat is challenging; crushing the nuts under a car tire is a popular method. If you can’t find the real thing, use regular walnuts instead. Enjoy this mildly sweet cake with tea or coffee.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease a 9-inch round cake pan and cover the bottom with a piece of parchment, or lightly dust with flour.
Step 2
Combine the butter and honey in the bowl of a mixer and beat until soft and fluffy. Add 1 egg and beat for 1 minute, then repeat with the second egg.
Step 3
In a large bowl, mix together the walnuts, flour, coffee, baking powder, cinnamon, nutmeg, and salt. Fold the dry mixture into the wet in 3 batches. Stir in the vanilla extract and lemon juice. The finished batter will be quite thick. Scrape the batter into the cake pan and smooth the top with a spatula. Bake for 20 minutes. Rotate the pan and continue baking until a toothpick inserted into the center comes out dry, another 5 to 10 minutes. Let cool. Serve the cake at room temperature.
