Greek hazelnut cake with honey

Ingredients for 1 servings:

• 8 eggs, size M
• 250 g butter, melted
• 200 g sugar
• 200 g honey
• 300 g wheat flour
• 250 g hazelnuts, whole
• 2 packets of vanilla sugar
• 1 tsp cinnamon
• 2 tsp cocoa
• 1 packet of baking powder
• 200 g sugar
• 4 tbsp lemon juice
• 1 tsp cinnamon
• 250 ml water
• Fat for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 40 minutes

small calorie bomb but very juicy and tasty

Roast the hazelnuts in a pan over medium heat without fat until the shells begin to peel. Let the nuts cool slightly, place them in a tea towel, lift the four corners, and rub the nuts with your hands until most of the shells have come off. Place them in a coarse sieve and sift out the shells. Finely grind the cleaned nuts in an almond mill. Sift the flour and mix with the ground nuts and baking powder. Place the melted butter, sugar, honey, vanilla sugar, cinnamon, and cocoa in a bowl and mix everything well. Gradually beat in the eggs with a hand mixer. Add the nut-flour mixture and mix everything into a smooth batter. Grease the baking tray with butter and sprinkle with breadcrumbs. Pour in the batter and smooth the surface. Bake in a preheated oven at 175°C (top/bottom heat) (155°C fan oven) for about 40 minutes. Do a toothpick test. Remove the cake from the oven, let it cool, and cut into slices. Meanwhile, combine 250 ml of water, the sugar, lemon juice, and cinnamon in a saucepan. Bring to a boil, reduce the heat slightly, and simmer until no more sugar is visible. Let it cool to lukewarm. Pour the syrup over the cake slices. Tip: Cover the finished cake with cling film and let it sit overnight. This will make it really moist.