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 has become a family favorite especially for afternoon treats and light desserts
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:
- 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:
- In a medium bowl, whisk together flour, ground hazelnuts, baking powder, and salt Set aside
- Cream Wet Ingredients:
- In a large mixing bowl, cream the softened butter, honey, and sugar together until light and fluffy, about 23 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:
- Bake for 2225 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
Pin it This cake always brings the family together with its warm inviting aroma and sweet nutty flavor
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
Pin it 
These hazelnut and honey cake squares are a simple yet delightful treat to brighten any day
Recipe FAQs
- → How can I toast hazelnuts evenly?
Spread hazelnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes, stirring occasionally for uniform color and flavor.
- → Can I replace whole milk with a dairy alternative?
Yes, use almond or oat milk as a substitute to maintain moisture while catering to dietary preferences or restrictions.
- → What is the best way to keep the squares soft?
Adding a couple of tablespoons of sour cream to the batter enhances softness and moistness without overpowering flavors.
- → How to store these cake squares properly?
Store them in an airtight container at room temperature to keep them fresh for up to three days without losing texture.
- → Are there any suitable nut alternatives?
Almond meal can replace hazelnuts for a different but complementary flavor, maintaining the nutty texture within the squares.