Honey Walnut Cake (9x9)

Heat the oven to 350°F (175°C). Butter a 9x9-inch (23 cm) square pan.

Set aside 16 of the nicest walnut halves for the top. Pulse the rest with the sugar in a food processor until it looks like coarse meal. Stop before it turns into a paste.

In a large heavy saucepan, combine the water, butter, honey, cinnamon, salt, and ground walnut mixture. Cook over medium-high heat, stirring often, until the butter is melted and everything is evenly combined. Take off the heat.

Whisk the flour, baking powder, and baking soda together in a bowl, then stir into the saucepan just until blended.

Pour the batter into the pan. Lay the 16 reserved walnut halves on top in a 4x4 grid. Some sinking is fine as long as they stay visible. Insert the temp probe into the center of the cake, between walnuts, with the tip at mid-depth.

Set the probe alarm for 185°F (85°C) and bake, about 30–40 minutes. When it hits temperature, the top should be golden and firm to the touch. Pull the probe and cool the cake in the pan on a rack until lukewarm.

While the cake bakes: simmer the honey, water, and lemon zest in a small saucepan over medium-high heat until syrupy, about 5 minutes. Off the heat, stir in the lemon juice.

While the cake is still warm, spoon the syrup over it a little at a time, letting each spoonful soak in before adding more. Let sit at least 4 hours, ideally overnight.

Cut into 16 squares, one walnut half centered on each. Keeps up to 5 days wrapped tightly or in an airtight container.