# Ingredient List:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup finely ground hazelnuts, lightly toasted
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup mild honey
07 - 1/3 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup whole milk
10 - 1 teaspoon pure vanilla extract
→ Topping
11 - 1/4 cup chopped hazelnuts, toasted
12 - 2 tablespoons honey for drizzling
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy cake removal.
02 - In a medium bowl, whisk together flour, ground hazelnuts, baking powder, and salt until evenly blended.
03 - Using a mixer, beat softened butter, honey, and sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, blending well after each addition. Stir in vanilla extract.
05 - Add half of the dry ingredients to the wet ingredients and mix until just combined. Pour in milk and stir gently. Add remaining dry ingredients and mix until smooth without overmixing.
06 - Spread batter evenly into prepared pan. Sprinkle chopped toasted hazelnuts on top.
07 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
08 - Allow to cool in the pan for 10 minutes, then lift cake out using parchment paper and transfer to a wire rack. Drizzle with remaining honey while still warm.
09 - Once completely cooled, cut into 16 squares and serve.
