Honey and hazelnut cake

Honey and hazelnuts add a really special flavour to James Martin's mouth-watering cake
By James Martin
Honey and hazelnut cake
  • Rating:
  • Serves: Makes 8 slices
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • oil, for greasing
  • 225 g clear honey
  • 6 eggs, separated
  • 115 g plain flour, sifted
  • 115 g ground hazelnuts
  • 100 ml milk
  • sifted icing sugar, for dusting


1. Preheat the oven to 180C/160C/gas 4. Grease and line a 20cm loose-bottomed cake tin.

2. Leaving the honey in its jar, place in a saucepan of hot water to keep it runny.

3. Beat the egg whites in a large bowl until stiff.

4. Put the egg yolks in a large bowl. Pour the honey over the yolks and beat well.

5. Gradually beat in the sifted flour and ground hazelnuts.

6. Stir in the milk.

7. Using a large metal spoon, fold about one-third of the egg whites into the mixture to slacken it, then carefully fold in the rest.

8. Pour into the prepared tin. Bake for 30-40 minutes or until a skewer inserted in the centre comes out clean.

9. Leave to cool in the tin. When cold, turn out and dust with icing sugar.

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