Summary

Ingredients

• 170 g butter, soft
• 200 g suar
• 4 egg (s)
• 125 g hazelnuts, round
• 85 grams flour
• 2 tablespoon sweet cream
• 2 tablespoon honey

For the cast:

• 65 g honey, (thin)
• 125 g powdered suar
• 50 g hazelnuts, roasted
• 1 tablespoon lemon juice
• 1 tablespoon water

Print Recipe Pin Recipe

Instructions

1. Mix soft butter with sugar and eggs until frothy. Gradually stir in the cream and honey.
2. Mix the flour with the hazelnuts and fold in.
3. Grease a loaf pan (16cm), dust it with flour and fill in the dough.
4. Bake at 180 ° C on the middle rack for approx. 45 minutes.
5. Then remove the cake from the mold and turn it onto a wire rack. Prick several times with a fork and brush with the liquid honey. The cake must still be hot, otherwise the honey will not be completely absorbed.
6. Then let it cool down.
7. For the topping, mix powdered sugar, lemon juice and water to a very thick topping. Shape a piece of greaseproof paper into a bag and pour in the icing and cut off the tip. Now spray a grid on the surface of the cake and place a roasted hazelnut in each space. Let the casting solidify.
8. This cake should have time to cook thoroughly - so it can be prepared very well the day before.