Hazelnut and honey cake

Difficulty: easy

Preparation time: 15 min

Cooking time: 35 min

Mix together chestnut honey, flour, baking powder, and hazelnut flour in a bowl. Add the melted butter, salt, and beaten egg yolks. Whip the egg whites until stiff and gently fold them into the mixture with a spatula.
Pour into a 20 cm springform tin lined with parchment paper. Decorate the surface with halved hazelnuts and bake for 35 minutes in a preheated static oven at 200°C.

If the top browns too quickly, cover with aluminium foil after the first 20 minutes.
Allow to cool completely before removing it from the tin.