Honey and hazelnut cake


Serves: Makes 8 slices

Prep: 25 min
Cook: 40 min


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


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.

This entry was posted in Desserts, international foods, Moroccan. Bookmark the permalink.

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