1.5 cups wholewheat flour
1.5 cups maida
1/2 cup quick oats
1/4 kg walnuts toasted and skins removed, ground to a fine powder
3 tablespoons walnuts, toasted, skinned and chopped into small piece
2/3 cup milk
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
2 teaspoons zest of orange
375 grams butter softened
1 cup golden honey
6 eggs whisked
2 teaspoons baking powder
1/2 teaspoon baking soda
Butter a 10 by 4 inch tube pan. Preheat oven to 300F. This is a large cake and bakes very slowly.
Combine the two flours, nutmeg, orange zest, baking soda, baking powder, oats,ground walnuts in a bowl and reserve.
Beat honey and butter until fluffy. Add eggs and vanilla and beat again 1-2 minutes until incorporated.
Add milk and stir well. Add flour mixture cup by cup and beat until you have a smooth batter. Stir in walnuts.
Pour into tube pan. Smack pan on the counter a couple of times so the batter settles evenly.
Bake in the middle rack of the oven for 2-2.5 hours until a toothpick inserted comes out clean. Cool cake in the pan about 45 minutes then unmould and cool for an hour on a rack,