1. Grease a 10inch (250mm) baking tin and line the base

2. Sprinkle the inside of the tin with a caster sugar

3. Warm the honey by standing the jar in hot water for about 15minutes

4. Measure the honey into a mixing bowl

5. Add the egg yolks and the sugar and whisk the mixture until it is light and foamy

6. Whisk in the vanilla essence

7. Mix the breadcrumbs and the walnuts together

8. Whisk the egg whites until they are stiff

9. Alternately, using a metal spoon, fold in the egg whites and breadcrumb mixture into the honey mixture in several additions

10. Turn the mixture into the prepared tin

11. Bake in the center of the preheated oven for about 50minutes until risen and golden brown

12. Leave the cake to cool in the tin for about 3minutes then turn out onto a wire rack to cool

13. Serve cold

List of ingredients required:

6 oz (175g) honey
4 separated eggs
3 and 1/2 oz (90g) finely chopped walnuts
3 and 1/2 oz (90g) fairly dry breadcrumbs
2 oz (50g) light brown sugar
1/2 teaspoon vanilla essence
1/4 pint (150ml) whipped cream (optional)
A little caster sugar

The oven should be preheated at a temperature of 350F (180C)