Turkish tea-time favorites, honey and walnuts, give this cake a layered texture, with roughly chopped walnuts folded into an oil-based batter. Beating the honey with the eggs helps keep the cake moist.
Beat the egg and honey for 3 minutes, until pale.
Add the cooking oil and cinnamon and mix.
Sift in the flour and baking powder and mix until a smooth batter forms.
Fold the roughly chopped walnuts into the batter at the end, then pour it into a pan.
Bake in a preheated oven for 30 minutes.
Fold in the walnuts at the end; if added earlier, they may break apart too much while mixing. Contains wheat (gluten), eggs, and tree nuts (walnuts).
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