Honey and hazelnut cake

intermediate

Serves: Makes 8 slices

Prep: 25 min
Cook: 40 min

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

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.

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

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