|Softened butter||5 Ounce|
|Liquid honey||1⁄2 Cup (8 tbs)|
|Self rising flour||3 Tablespoon|
|Confectioner's sugar||6 Ounce|
|Lemon juice||1⁄4 Teaspoon|
|Coffee extract||1⁄4 Teaspoon|
Set aside 8 walnuts for decoration and pulverize the rest in a food processor.
Melt 31/2 oz (100 g/31/2 oz) of the butter in a large bowl in the microwave oven for 1 minute on HIGH.
Stir until the butter has just melted.
Add the honey and whole eggs.
Add the walnut powder and flour and stir thoroughly.
Oil the base of a 7 inch (18 cm) souffle mold (mould) and line with oiled non-stick parchment (greaseproof paper).
Whisk 1 egg white to firm peaks and fold into the mixture.
Spoon the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 8 minutes.
Leave to cool completely in the container.
Turn the gateau out on to a rack and remove the non-stick parchment (greaseproof paper).
Put the wire rack on top of a plate.
Slice the cake carefully into 2 equal layers.
To make the filling, beat the remaining butter with 2 oz (50g/2 oz) of confectioners' (icing) sugar and cognac to form a smooth paste.
Spread over the lower layer of the cake and top with the upper layer, pressing gently.
To make the frosting (icing), put the remaining confectioners' (icing) sugar in a bowl and add the lemon juice.
Pour in the remaining egg white, stirring constantly, until the paste is smooth but not runny.
You may not need the entire egg white.
Stir in the coffee extract (essence) to obtain a light caramel color.
Pour the frosting (icing) over the cake and spread on the top and sides with a metal spatula.
Arrange the reserved walnuts at regular intervals around the top of the cake.
Refrigerate until the frosting (icing) hardens.