Save to Pinterest Soft, golden cake squares with the rich flavor of toasted hazelnuts and the delicate sweetness of honey. Perfect for afternoon tea or as a light dessert.
This recipe has quickly become a favorite during afternoon tea gatherings with friends and family.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour: Dry ingredient
- 1/2 cup (60 g) finely ground hazelnuts (lightly toasted): Dry ingredient
- 1 tsp baking powder: Dry ingredient
- 1/4 tsp fine sea salt: Dry ingredient
- 1/2 cup (115 g) unsalted butter, softened: Wet ingredient
- 1/2 cup (120 ml) mild honey: Wet ingredient
- 1/3 cup (70 g) granulated sugar: Wet ingredient
- 2 large eggs, room temperature: Wet ingredient
- 1/3 cup (80 ml) whole milk: Wet ingredient
- 1 tsp pure vanilla extract: Wet ingredient
- 1/4 cup (30 g) chopped hazelnuts, toasted: Topping
- 2 tbsp honey (for drizzling): Topping
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2:
- In a medium bowl, whisk together flour, ground hazelnuts, baking powder, and salt. Set aside.
- Step 3:
- In a large mixing bowl, cream the softened butter, honey, and sugar together until light and fluffy, about 2 3 minutes.
- Step 4:
- Beat in the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 5:
- Add half of the dry ingredients to the wet mixture, mixing until just combined. Pour in the milk, mix gently, then add the remaining dry ingredients. Mix until smooth do not overmix.
- Step 6:
- Spread the batter evenly into the prepared pan. Sprinkle the chopped toasted hazelnuts over the top.
- Step 7:
- Bake for 22 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Step 8:
- Cool in the pan for 10 minutes, then lift out and transfer to a wire rack. Drizzle the cake with the remaining honey while still slightly warm.
- Step 9:
- Once completely cool, cut into 16 squares and serve.
Save to Pinterest This recipe often sparks warm family moments as we gather to enjoy these sweet treats together over tea.
Required Tools
8-inch (20 cm) square baking pan Mixing bowls Electric mixer or whisk Measuring cups and spoons Rubber spatula Parchment paper Wire rack
Allergen Information
Contains nuts (hazelnuts), eggs, milk (dairy), and gluten (wheat) If allergies are present, substitute nuts and flour with safe alternatives Always double-check ingredient labels for hidden allergens
Nutritional Information
Calories 155 Total Fat 8 g Carbohydrates 19 g Protein 3 g
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These light sweet hazel treats are perfect for any occasion and are sure to impress your guests.
Recipe FAQs
- → How do toasted hazelnuts enhance the flavor?
Toasting intensifies their nutty aroma and adds a pleasant crunch, balancing the cake's softness and sweetness.
- → Can I substitute almond meal for hazelnuts?
Yes, almond meal works well, offering a milder nut flavor while maintaining texture.
- → What’s the best way to store these squares?
Keep them in an airtight container at room temperature for up to three days to preserve freshness.
- → How does honey affect the cake’s texture?
Honey adds natural sweetness while keeping the cake moist and tender with a subtle floral note.
- → Can sour cream be added for softness?
Adding two tablespoons of sour cream to the batter enhances moistness and contributes a slight tang.
- → What baking pan size is recommended?
An 8-inch square pan ensures even baking and the correct thickness for these squares.