For the whole-wheat walnut cake, beat honey and eggs with a food processor on high speed for 5 minutes until fluffy. Mix the rusk flour with the baking powder.
Mix walnuts, chocolate, lemon zest and clove powder with the rusk flour, fold everything in with the rum using a spatula to the egg mixture, pour into a pan measuring about 28 x 24 cm and bake at 180 degrees for about 50 min.
Test with a stick! When the cake is ready, glaze with a glaze of powdered sugar and rum while still hot in the mold.
Preparation Tip:
The whole-walnut cake can also be covered with chocolate icing.
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