• Preheat the oven to 350 degrees. Line a 9 x 9 baking pan with parchment paper.
• Combine the flour, baking powder, salt, and cinnamon in a small bowl. Set aside.
• Cream the butter and sugar together using a hand mixer in a large bowl. Then add in the eggs, combining well. Then add the milk and orange zest, mixing to combine.
• Add the flour mixture and walnuts to the wet ingredients. Use a hand mixer on a low speed to combine it well.
• Pour the batter into your prepared pan. Bake for 20-25 minutes. Watch it closely after 20 minutes to ensure it doesn't overbake. If the center doesn’t jiggle, it is done. Overbaking can result in a dry and crumbly cake once it cools, so don’t let it overbake!
• Allow the cake to cool for 15 minutes, then cut the cake into square, triangle, or diamond shapes while still in the pan. Pour the Spiced Honey Reduction over the cake, allowing it to absorb fully. Reserve a little to add a shiny drizzle when serving the cake, if you’d like.
• When you are ready to serve, the parchment paper will help to lift the cake from the pan. Transfer it to a serving platter and garnish with finely chopped toasted walnuts, orange zest, whipped cream or a little of each.

For the Spiced Honey Reduction:

• In a saucepan over medium-high heat, combine honey, sugar and water. When the sugar dissolves, stir in lemon juice and add the orange zest and cinnamon stick.
• Allow the sauce to come to a low boil. Watch it closely. It can boil over rapidly. If this happens, carefully remove it from the heat until the bubbles subside. Let it reduce and thicken for 15 minutes.
• Turn off the heat and let it sit at room temperature until the cake is ready.