HAZELNUT & HONEY CAKE
This is a recipe that I found in a old book belonging to my mother, although I have altered it a little over time. You can buy the roasted ground hazelnuts in Sainsbury’s baking section. The heady smell as you add them to the honey cake mix is just wonderful.
Oil, then line the bottom of a loose bottom or spring form 8” tin, at least 2” high.
6 oz softened butter
7 oz caster sugar [golden is good too]
1 teaspoon vanilla bean paste
Beat the above until light and fluffy, then add
4 large eggs, one by one. Then 1½ tablespoons of runny honey. Any honey. I used Rowse’s Blossom, but only because that was what I had open in the cupboard.
Now fold in 4 oz plain flour, ½ teaspoon baking powder and 3½ oz roasted ground hazelnuts. [full pkt]
Tip into your prepared tin and bake for about 45 mins in your fan oven set to 160C
Cool on a rack. When it is still warm:
Brush a layer of the runny honey over the top, then scatter with some very roughly chopped hazelnuts. Cool until cold, then follow with a good drizzle of icing, made up with icing sugar and some more runny honey. A double hit of hazelnuts and a triple hit of honey.