Honey Hazelnut Cake

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For some unexplained reason, I didn’t hear from any of my male friends this past Sunday. Not typical on days I have declared I am going to be baking. Normally, I get at least one call asking when I will have something to sample.

But yesterday...nothing. Now, don't get me wrong...I was enjoying the silence. I was focused on recovering from yet another night out at my new favorite bar. And while that took it's time to happen, I churned out this sweet confection.

20 minutes after I pulled it from the oven, I realized it was in fact Super Bowl Sunday that was leaving my phone so silent. Figures I would forget that. I had even been invited to a viewing party too, now that I thought of it.

Without a second to spare before kick-off I sliced it up and put it in a box to go.

The roads were almost as empty as on Christmas morning. It took less than 10 minutes to get to my destination.

I heard the crowd cheering from the end of the drive. I knocked meekly, and entered with trepidation. A wild pack of fans were fixated on a television so large a crane must have been required to get it in the house.

I put the cake down amongst the bowls of chili and nacho cheese chips. I figured it would stay there unharmed while I checked out the scene.

A few commercials later, I gave up on the whole experience, and went back to help myself to this easy to make dessert and of course, to take a photo.

I guess I waited too long.

What you see above is what I saw. One slice remained. I had no idea the frenzy had extended to the cake. I grabbed the lone remaining slice and bit down.

It was sweeter than any football game. Crunchier than any of the bones getting mangled on the pitch (wait, its not called a pitch. Playing field. That’s what I meant.) and most likely just as dense as a few of the players.

It was heaven.

Try this, and enjoy. Just bake two if you are going to a party…

1 1/4 cups chestnut honey

6 eggs, separated

1 3/4 cups flour

1/4 tsp salt

½ cup ground hazelnuts

½ cup whole milk
Walnut oil
1/4 cup heavy whipping cream
¼ cup crème fraiche
2 tsp honey

Preheat your oven to 350F.

Using the walnut oil, lightly oil a 9 inch cake pan, line with a circle of parchment and oil that too.

In a large bowl, combine the honey and the yolks and beat until light, about 3 minutes.

Add a third of the flour, salt and hazelnuts. Stir in the milk, then add the rest of the dry ingredients.

Beat the egg whites until stiff and fold into the mixture. Pour into the oiled pan.

Bake for 40 minutes or until a cake tester inserted into the middle comes out clean.

Meanwhile, with an electric mixer, whip together the cream, crème fraiche and honey. Set aside until ready to use.

Remove from the oven and allow to cool on a wire rack. Turn out when cool to the touch. Peel off the parchment paper, slice and serve with honey crème fraiche whipped cream.




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In ancient Egypt, honey was used to pay taxes while in early Greece and Rome honey symbolized fertility, love, and beauty. Today in Poland, Spring is greeted with glasses of honey wine.

It takes 50,000 bees to produce 500 pounds of honey in one year.

Professional competitive eater Joey Chestnut devoured a record 182 chicken wings this past Friday to win his second consecutive Wing Bowl in Philadelphia, PA.

Enter to win $1,000,000 in the Pillsbury Bake Off. Since 1949, the Pillsbury Bake-Off® Contest has recognized and rewarded creative home cooks across America. Submit your original recipe online. All entries must be received by April 22, 2007.