# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup finely ground hazelnuts, lightly toasted
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup mild honey
07 - 1/3 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup whole milk
10 - 1 teaspoon pure vanilla extract
→ Topping
11 - 1/4 cup chopped hazelnuts, toasted
12 - 2 tablespoons honey for drizzling
# Directions:
01 - Set oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, ground hazelnuts, baking powder, and salt. Set aside.
03 - Using a mixer, beat softened butter, honey, and sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in vanilla extract.
05 - Add half the dry ingredients to the wet ingredients and mix until just blended. Pour in milk and stir gently. Add remaining dry ingredients and mix until smooth; avoid overmixing.
06 - Pour batter evenly into prepared pan and sprinkle toasted chopped hazelnuts on top.
07 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
08 - Allow cake to cool in pan for 10 minutes, then lift out using parchment overhang and transfer to wire rack. Drizzle with remaining honey while still slightly warm.
09 - Let cool completely, cut into 16 squares, and serve.
