Serves: 8It is essential to use fresh walnuts in this dense cake or it will taste bitter.

250g walnuts
100g butter, softened
100g light brown sugar
4 large eggs, at room temperature, separated
½ teaspoon baking soda
4 tablespoons J Friend and Co Pohutukawa Honey
1 tablespoon lemon juice
50g toasted walnuts, chopped, optional
Clevedon Valley Buffalo Company Vanilla Bean Yoghurt to serve

Preheat the oven to 160C. Butter and line a 22cm cake tin.

Put the walnuts in a food processor or blender and process until finely ground.

Beat the butter and sugar until pale and creamy then beat in the egg yolks, 1 at a time. Stir in the ground walnuts and baking soda.

In a separate bowl, use clean beaters to whisk the egg whites to soft peaks. Gently fold the egg whites into the nut mixture until just combined.

Spoon the mixture into the prepared tin then bake for 30 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, place the honey, lemon juice and 1 tablespoon of water in a saucepan and heat gently to combine.

Let the cake cool in the tin for 10 minutes then turn on to a plate. Top with the chopped walnuts, if using, then pour the honey syrup evenly over the cake.

Serve with Clevedon Valley Buffalo Vannilla Bean yoghurt.