Save 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 been a family favorite for years and always brings smiles to our afternoon tea gatherings.
Ingredients
- Dry Ingredients: 1 1/4 cups (150 g) all-purpose flour, 1/2 cup (60 g) finely ground hazelnuts (lightly toasted), 1 tsp baking powder, 1/4 tsp fine sea salt
- Wet Ingredients: 1/2 cup (115 g) unsalted butter softened, 1/2 cup (120 ml) mild honey, 1/3 cup (70 g) granulated sugar, 2 large eggs room temperature, 1/3 cup (80 ml) whole milk, 1 tsp pure vanilla extract
- Topping: 1/4 cup (30 g) chopped hazelnuts toasted, 2 tbsp honey (for drizzling)
Instructions
- 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.
- Mix dry ingredients:
- Whisk together flour ground hazelnuts baking powder and salt. Set aside.
- Cream wet ingredients:
- Cream the softened butter honey and sugar together until light and fluffy about 2 3 minutes.
- Add eggs and vanilla:
- Beat in the eggs one at a time mixing well after each addition. Stir in vanilla extract.
- Combine mixtures:
- 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.
- Prepare batter:
- Spread the batter evenly into the prepared pan. Sprinkle the chopped toasted hazelnuts over the top.
- Bake:
- For 22 25 minutes or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool and drizzle:
- 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.
- Serve:
- Once completely cool cut into 16 squares and serve.
Save We love how these treats bring everyone around the table sharing stories and laughter over a warm cup of 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 per serving
Save 
These hazelnut and honey cake squares make a delightful snack or dessert that’s easy to prepare and enjoy.
Recipe FAQs
- → Can I use almond meal instead of hazelnuts?
Yes, almond meal is a great substitute, providing a similar texture with a different nutty flavor.
- → How do I keep the squares soft and moist?
Adding sour cream to the batter enhances softness and moisture. Be sure not to overmix the batter to maintain a tender crumb.
- → What is the best way to toast hazelnuts?
Toast hazelnuts in a dry skillet or oven at 350°F until fragrant and lightly browned, then let them cool before use.
- → How should these treats be stored?
Store squares in an airtight container at room temperature for up to three days to preserve freshness.
- → Can I prepare the batter ahead of time?
While it's best to bake fresh, you can prepare the batter and refrigerate up to 24 hours before baking, allowing flavors to develop.