Manuka Honey and Hazlenut Cake
225g/8oz Manuka honey
6 eggs, separated
110g/4oz plain flour, sifted
110g/4oz ground hazelnuts
100ml/3½ fl oz milk
Grease a cake tin and preheat the oven to 180C/350F/Gas 4.
Leaving the honey in the jar, place in a pan of hot water so it stays runny.
Place the egg yolks into a large bowl; pour over the manuka honey and beat.
Gradually add the sifted flour and ground hazelnuts.
Bind the mixture with the milk.
Beat the egg whites until stiff and fold into the mixture.
Pour into the buttered tin.
Bake for 40 minutes.
When cold, turn out.