Imagine the purest honey, harvested from the untouched landscapes of Kashmir, kissed by the vibrant blooms of wildflowers. This liquid gold is a treasure in every drop, and today, we’re infusing it into a decadent Kashmiri Honey & Walnut Cake — a dessert that marries rich sweetness with earthy crunch.
Start by preheating your oven to 350°F (175°C) and greasing a cake pan. To elevate the experience, soak a few saffron strands in warm milk, letting them steep for about 10 minutes. This infusion will add not only a beautiful golden hue but also a fragrant, delicate touch. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and a pinch of cinnamon for warmth. In another mixing bowl, beat together softened butter and Kashmiri honey until smooth and creamy, infusing the cake with a naturally rich sweetness. Add eggs one at a time, followed by vanilla extract, creating a lush, velvety base. Stir in yogurt and saffron milk, blending the flavours. Now, gently fold in your dry ingredients and milk, alternating between the two. The batter should be smooth and just the right consistency. Lastly, fold in the walnuts, adding texture and a nutty depth. Pour the batter into the pan and bake for 30-35 minutes, until golden and fragrant. Let the cake cool before transferring it to a wire rack. Once cool, finish with a drizzle of extra Kashmiri honey for that perfect glossy touch. The honey seeps into the cake, adding a sweet, silky finish. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Kashmiri honey is the hero of this cake, offering not just sweetness, but a burst of nature’s purity. This cake isn’t just a dessert; it’s a taste of Kashmir’s heart and soul, woven into every bite. Enjoy!