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Ingredients (serves 8)
For the cake
For decoration
Whole toasted hazelnuts, to taste
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.
