Walnut Honey Cake

1 cup sugar Syrup
2 cups water
2 sticks of butter 1 cup honey
1 cup of light honey juice of 2 lemons
1 ½ tsp. cinnamon zest of two lemons
½ tsp. salt ½ cup of water
2 ½ cups flour
1 tsp. baking powder
1 tsp. baking soda
4 cups walnut halves.

Grind all but 24 of the walnut halves in your food processor with the sugar until coarse, but not mushy. Combine butter, water, honey, cinnamon, salt and the ground walnuts in a pan. Cook over medium heat, stirring, until butter melts and mixture comes to a boil. Remove from heat and stir in flour, baking powder and baking soda. Pour batter into a buttered 9 x 13 cake pan. Smooth the top and arrange walnut halves in even rows across the top, pushing them part way into the batter. Bake for 30-40 minutes until the top is golden brown and firm at 350º. Place on wire rack to cool. For syrup, combine honey, water and lemon zest. Cook over medium heat until it boils. Simmer, stirring occasionally until mixture becomes syrupy. Remove from heat and add lemon juice. Spoon over cake while it is still warm, allowing it to sink in between each spoonful. Let sit at least 6 hours or overnight. Cut into squares with a walnut in the center of each. 

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