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As well as fruit trees, I benefit from having a hazel tree in my garden, which bears fruit every year. However, it is quite difficult to judge when to pick them: too early and they are bitter, too late and the squirrels have them. This year I timed it just right and beat the squirrels to it! Not everyone has a hazel tree in their garden, and when I’m not so lucky with the timing, I buy hazelnuts from the supermarket to make this cake which has a delicious flavour that goes perfectly with a cup of coffee.




  • 225g clear honey
  • 6 eggs separated
  • 115g plain flour
  • 115g ground hazelnuts (grind the nuts in a mini-chopper/food processor)
  • 100ml milk
  • Sifted icing sugar for dusting


  1. Preheat the oven to 180C/160Fan/gas 4
  2. Grease and line a 20cm loose bottomed cake tin
  3. Leaving the honey in the jar, place it in a saucepan of hot water to keep it runny
  4. Beat the egg whites in a large bowl until stiff
  5. Put the egg yolks in a separate large bowl, pour over the honey and beat well until thoroughly mixed
  6. Gradually beat in the sifted flour and ground hazelnuts
  7. Stir in the milk
  8. Using a large metal spoon fold approximately one-third of the beaten egg whites into the mixture, then carefully fold in the remaining egg whites
  9. Pour into the prepared tin. Bake in the oven for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean
  10. Leave to cool in the tin
  11. Dust the cake with sifted icing sugar (it’s best to leave this until just before you are about to serve, as the sugar has a tendency to dissolve, owing to the cake’s moisture).


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