Hazelnut And Honey Cake
|Butter||3⁄4 Cup (12 tbs)|
|Light brown sugar||2⁄3 Cup (10.67 tbs)|
|Clear honey||1⁄4 Cup (4 tbs)|
|Self rising whole wheat flour||2 Cup (32 tbs)|
|Toasted hazelnuts||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Preheat the oven to 350°.
Cream the butter with the sugar and honey, then beat in the whole eggs and yolks.
Fold in flour, salt and chopped hazelnuts alternately with the milk.
Put mixture into a greased and lined 7 inch round deep cake pan.
Bake for 1 hour until springy to the touch.
Cool on wire rack.
Coat with a fudgy frosting if a more elaborate cake is desired.