# Ingredient List:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup finely ground hazelnuts, lightly toasted
03 - 1 tsp baking powder
04 - 1/4 tsp fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup mild honey
07 - 1/3 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup whole milk
10 - 1 tsp pure vanilla extract
→ Topping
11 - 1/4 cup chopped hazelnuts, toasted
12 - 2 tbsp honey, for drizzling
# Directions:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, and sea salt. Set aside.
03 - In a large mixing bowl, beat the softened butter, honey, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and mix until just combined. Pour in the milk and mix gently, then add remaining dry ingredients. Mix until smooth without overmixing.
06 - Pour the batter evenly into the prepared pan. Sprinkle chopped toasted hazelnuts over the surface.
07 - Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
08 - Allow the cake to cool in the pan for 10 minutes. Lift it out using the parchment paper and place on a wire rack. Drizzle with remaining honey while still slightly warm.
09 - Once completely cooled, cut into 16 squares and serve.
