Hazelnut And Honey Cake
|Soft dark brown sugar||5 Ounce|
|Clear honey||2 Ounce|
|Whole wheat flour||1⁄2 Pound (Whole Meal, Self Rising Flour)|
|Chopped toasted hazelnuts||1⁄4 Pound|
|Milk||2⁄3 Cup (10.67 tbs)|
Cream the butter with the sugar and honey.
Beat in the eggs, one at a time.
Fold in the flour, salt and chopped hazel nuts alternately with the milk.
Line the base of an 8 inch (20 cm) souffle dish with non-stick parchment (greaseproof paper).
Spoon in the mixture and cook on HIGH for 8-9 minutes.
Cool for 5 minutes, then turn out on to a rack to cool completely.