Instructions: Heat oven to 300 F. Toast walnuts in flat pan in oven for 6 minutes; cool completely. Line bottom of ungreased 10 inch tube pan with parchment paper.

Coarsely chop walnuts. Sprinkle evenly in prepared pan. Beat egg yolks in large bowl until lemon-colored. Gradually beat in 1 cup sugar. Stir in orange juice and water. Combine potato starch, cocoa, cake meal and salt; fold into yolk mixture (mixture will be stiff). Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form.

Gradually fold egg whites into chocolate mixture. Pour into prepared pan.

Bake 30 minutes. Without opening oven door, increase oven temperature to 325 F. Bake an additional 15 minutes or until top springs back when touched lightly.

Remove from oven. Cool cake in pan on wire rack 10 minutes. Remove from pan; invert so walnuts are on top. Carefully remove parchment paper. Spread honey over top of cake. serves 12 to 16

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