Epirus Walnut and Honey Cake

1.Preheat your oven to 175°C (350°F). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for easy removal.

2.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3.In a large mixing bowl, beat the eggs until light and fluffy, about 2 minutes.

4.Add the honey, olive oil, milk, vanilla extract, and lemon zest to the eggs. Mix well until fully combined.

5.Gradually add the dry ingredients to the wet ingredients, folding gently to combine without overmixing.

6.Fold in the finely chopped walnuts, ensuring they are evenly distributed throughout the batter.

7.Pour the batter into the prepared cake pan, smoothing the top with a spatula.

8.Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.

9.Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

10.Once cooled, dust the top with powdered sugar if desired. Slice and serve with a drizzle of extra honey or a side of Greek yogurt for added richness.