Pin It 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 quickly became a favorite in my household as the perfect treat to enjoy with afternoon tea.
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
- 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.
Pin It Preparing these cake squares has brought many lovely family moments especially during tea time.
Notes
Substitute almond meal for hazelnuts if desired. For extra softness add 2 tbsp sour cream to the batter. Enjoy with a cup of tea or coffee. Store in an airtight container at room temperature for up to 3 days.
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.
Pin It 
This recipe is simple yet delivers a perfect balance of texture and flavor every time.
Recipe FAQs
- → How do I toast hazelnuts for this cake?
Spread hazelnuts on a baking sheet and toast at 350°F (175°C) for 8-10 minutes until golden and fragrant. Let cool before grinding or chopping.
- → Can I substitute almond meal for hazelnuts?
Yes, almond meal works well as a nut alternative, providing a slightly different but complementary flavor and texture.
- → How can I ensure the cake stays moist and soft?
Adding 2 tablespoons of sour cream to the batter enhances moisture and softness, resulting in a tender crumb.
- → What is the best way to store these cake squares?
Store in an airtight container at room temperature for up to three days to maintain freshness and texture.
- → Can I use different sweeteners instead of honey?
While honey adds unique flavor and moisture, mild maple syrup or agave nectar can be used as alternatives with slight flavor variations.