WALNUT BABUSHKA CAKE

Ingredients.......80gm butter/marg (softened), 180gm of castor sugar, 3 eggs(lightly beaten), 1 tbs vanilla extract, 65 ml of canola oil, 100gm of chopped walnuts, 250gm of s.r. flour, 1 tsp of baking powder, 2 tbs of honey, 65ml of sour cream, 1/2tsp of ground cloves. Ingredients for the syrup.....1 tbs of honey, juice of 1 lemon. Ingredients for icing / topping ......200gm of cream cheese, 180gm of icing sugar, juice of 1 lemon. Preheat your oven to 180 deg C. Grease and line a 20cm round pan with baking paper. Beat together the butter/ marg and sugar until pale and fluffy. In a small bowl mix together the lightly beaten eggs, vanilla extract, oil and spice, then stir in the honey and sour cream, now incorporate this mixture into the butter and sugar mix. Add the mixed flour and baking powder whisking until smooth. Fold through the walnuts and pour the batter into the prepared pan. Now bake for 40 minutes in the preheated oven, then reduce the heat to 160 deg C for a further 20 minutes or until a skewer comes out clean from the centre. Remove from the oven. To make the syrup ....mix together 1 tbs of honey with the juice of 1 lemon and pour the mixture over the top of the cake and leave it to cool in the tin. When completely cooled remove from pan. Meanwhile, beat together the cream cheese, lemon juice and icing sugar to prepare the topping. You have two options, you can spread the icing over the cooled cake or serve the icing spooned over slices when served. However you choose to serve ....the cake is delicious.