2 c. English walnuts (buy at health food store where they are refrigerated)
4 eggs, separated
1/4 c. to 2 tbsp. milk honey (clover, orange, etc.)
1 tsp. vanilla extract

Preheat oven to 350 degrees. Butter a 9 inch round pan. Line bottom with waxed paper and butter the paper also. Grind walnuts, 1/2 cup at a time in blender until finely ground. In medium bowl, beat egg yolks until very thick. Gradually beat in honey and vanilla. Stir ground walnuts into egg yolk mixture. Wash beaters thoroughly, dry, and then beat the egg whites in small bowl until stiff, not dry. Fold whites into other ingredients. Put batter in prepared pan and bake 25 minutes longer or until wooden pick in center comes out clean. Cool in pan 10 minutes and then remove carefully. Serve warm or cold with cold vanilla custard sauce.