Preheat the oven to 180°C (thermostat 6).
In a large bowl, mix the flour, baking powder and a pinch of salt.
In another bowl, beat the eggs with the sugar until the mixture is whitened.
Add the melted butter, milk, and vanilla extract to the egg and sugar mixture, and then gradually incorporate the dry mixture (flour + baking powder).
Add 100 g of chopped walnuts and stir gently to distribute the pieces.
Pour the mixture into a round mold (ø 22 cm) previously buttered and floured. Arrange 20 g of whole walnut kernels on the surface harmoniously and season lightly with honey to give shine.
Bake in the oven for 35–40 minutes. The blade of the knife should come out slightly moist to have a very soft center.
Allow to cool for 10 minutes before unmolding and transferring to a wire rack.
Tip to simplify the recipe
To save time, prepare the dried fruit the day before: put it in a freezer bag and crush it by gently passing it with a rolling pin.
Ingredient to replace:
replace the butter with 100 ml of sunflower oil to obtain an equally moist and light cake.
Baking tip:
For an even more tender crust, after 20 minutes of baking, lower the oven temperature to 170°C and continue baking for a total of 40 minutes.
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