Soft, golden squares with toasted hazelnuts and subtle honey sweetness, perfect for afternoon tea or desserts.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup finely ground hazelnuts, lightly toasted
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon 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 teaspoon pure vanilla extract
→ Topping
11 - 1/4 cup chopped hazelnuts, toasted
12 - 2 tablespoons honey, for drizzling
# How To Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, ground hazelnuts, baking powder, and sea salt in a medium bowl. Set aside.
03 - In a large bowl, cream softened butter, honey, and sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
05 - Add half of the dry ingredients to the wet mixture; mix until just combined. Pour in milk and mix gently. Add remaining dry ingredients and mix until smooth without overmixing.
06 - Spread batter evenly into prepared pan, then sprinkle chopped toasted hazelnuts on top.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean and the top is golden.
08 - Let cool in pan for 10 minutes. Lift out using parchment overhang and transfer to wire rack. Drizzle remaining honey over slightly warm cake.
09 - Once completely cooled, cut into 16 squares and serve.
