Cooks In1 hour 10 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
Calories 329 16%
Fat 24.4g 35%
Saturates 11.6g 58%
Sugars 15.2g 17%
Protein 5g 10%
Carbs 21.7g 8%
Of an adult's reference intake
- 250 g butter , plus extra for greasing
- 220 g runny honey
- 4 large free-range eggs
- 150 g ground hazelnuts
- 150 g wholemeal self-raising flour , plus extra for dusting
- 1 teaspoon baking powder
- CHOCOLATE GANACHE
- 100 g dark chocolate (70% cocoa solids)
- 1 teaspoon butter
- 200 ml single cream
By Sue Fairlie-Cuninghame
- Preheat the oven to 160ºC/gas 2-3. Grease and dust a 24cm springform cake tin and line the base with greaseproof paper.
- Beat the butter till pale and creamy, add the honey and stir to combine.
- Crack in the eggs, one at a time, then add each dry ingredient until just combined, being careful not to overwork the mixture.
- Spoon the mixture into the tin, level with a spoon, then bake in the centre of the oven for 45 to 50 minutes, or till the cake is springy to touch.
- Cool a little in the tin, then turn onto a wire rack to cool completely.
- For the ganache, break the chocolate into a heatproof bowl, and add the butter.
- Gently heat the cream in a saucepan, then just before it simmers, pour it over the chocolate and butter and stir until melted and smooth. Leave to cool slightly and thicken.
- Brush off any crumbs, then spread a thin layer of ganache all over the cake to prevent remaining crumbs getting caught in the top layer.
- Spread over the remaining ganache with a spatula or palette knife. Serve with physalis and cream.