Honey and hazelnut cake

Method

1. Preheat the oven to 180°c/ gas 4. Grease and line a 20cm loose-bottomed cake tin.

2. Leaving the honey in its jar, place in a saucepan of hot water to keep it runny.

3. Beat the egg whites in a large bowl until stiff.

4. Put the egg yolks in a large bowl. Pour the honey over the yolks and beat well.

5. Gradually beat in the sifted flour and ground hazelnuts.

6. Stir in the milk.

7. Using a large metal spoon, fold about one-third of the egg whites into the mixture to slacken it, then carefully fold in the rest.

8. Pour into the prepared tin. Bake for 30-40 minutes or until a skewer inserted in the centre comes out clean.

9. Leave to cool in the tin. When cold, turn out and dust with icing sugar.

Comments                        add a comment

Be the first to add a comment...

Ingredients

oil, for greasing
225g clear honey, such as acacia or orange blossom
6 Eggs, separated
115g plain flour, sifted
115g ground hazelnuts
100ml Milk
Sifted icing sugar, for dusting

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Competitions: great prizes up for grabs