6 eggs, separated
1/2 cup honey, plus more for garnish, divided
3/4 cup granulated sugar, divided
1 cup shelled walnuts, toasted and ground
1/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup strong fresh coffee
Vanilla yogurt for garnish
Preheat oven to 350 degrees F. Grease sides and bottom of a springform pan. Line base with parchment paper.
In a medium bowl, beat egg yolks, 1/2 cup honey and 1/4 cup sugar until pale and creamy. In a separate bowl, combine walnuts, flour, baking powder and cinnamon; stir into creamed mixture.
In a small bowl, whisk egg whites until stiff, stir 1 tablespoon into batter; fold in remaining whites until evenly incorporated. Pour batter into pan; bake 30 minutes or until cake has risen and shrunk slightly from the sides of the tin.
Meanwhile, heat coffee in a small pan with remaining 1/2 cup sugar, stirring until sugar has dissolved. Boil 3 to 4 minutes or until syrupy. Cool cake about 5 minutes; transfer to a large plate. Spike all over with a skewer; drizzle with syrup. Cool completely; serve in wedges garnished with yogurt and drizzled with honey.
Makes 8 servings.