My parents came over for tea yesterday. This is always a perfect occasion for me to bake (like I need one), and since it was my father’s birthday, I decided to bake a cake. After perusing my cookbooks and recipe files, I set my heart on a Honey Hazelnut Cake from a French baking book called Les Gâteaux de Mamie.
The original recipe is titled Gâteau aux noisettes et au miel and is actually for muffins, but I wanted a single cake to put birthday candles on, so I baked the batter in a cake pan, doubling the ingredient amounts.
We enjoyed it very much. The flavors of honey and hazelnut come through very distinctly, and the crumb is super moist and fluffy. It goes wonderfully with a cup of tea. And with such a simple preparation process, this hazelnut honey cake is definitely a keeper.
[This recipe was originally published on October 6, 2003 and updated on December 22, 2015.]
- 140 grams (1/2 cup plus 2 tablespoons) unsalted butter, plus a pat for greasing
- 100 grams (1/3 cup) honey
- 80 grams (2/3 cup) flour
- 90 grams (2/3 cup) hazelnuts, toasted and finely chopped
- 1/4 teaspoon fine sea salt
- 1 tablespoon baking powder
- 150 grams (3/4 cup) sugar
- 5 large eggs
- Preheat the oven to 180°C (360°F). Line the bottom of a 25-cm (10-inch) cake pan with parchment paper and grease the sides.
- In a small saucepan, melt together the butter and honey. Let cool.
- In a medium bowl, combine the flour, hazelnuts, salt, and baking powder.
- In another medium bowl, whisk the sugar and the eggs until fluffy.
- Add in the butter mixture and mix well.
- Fold in the dry ingredients, taking care not to overwork the dough.
- Pour into the prepared cake pan.
- Bake for 30 to 40 minutes, until a cake tester inserted in the center comes out clean. Let cool for 10 minutes, then unmold onto a rack to cool completely. Serve at room temperature.