This recipe was taken from the book 175 Slow Cooker Vegetarian Recipes, written by Catherine Atkinson and Jenni Fleetwood. We just couldn’t resist posting this moist and scrumptious Honey Cake recipe! This delicious dessert dish is perfect with a cup of coffee or tea following dinnertime, or alone as a snack or afternoon treat.
Honey & Hazelnut Bread Ingredients
1 Tablespoon Butter
2 Cups Dry Fine White Breadcrumbs
1/4 Cup Light Brown Sugar
4 Separated Eggs
1 Cup Toasted & Chopped Hazelnuts
3/4 Cup Honey (plus some extra to pour over the top)
Prepare your oven by preheating it to 350 degrees. Take one medium-sized pan and grease the bottom and sides with some of your softened butter. Following by adding approximately 1/4 cup of the bread crumbs to the pan.
Next, place your honey (setting some aside as an additional topping) into a large bowl which can be heated. Place this bowl in a simmering pot of boiling water so that it melts a little. When your honey is a little more malleable, add your brown sugar and separated egg yolks. Whisk these together until you have a nice, light and frothy mixture. Set this bowl aside.
Take your remaining breadcrumbs and some hazelnuts, and add these to your egg yolk and honey mix. Follow by whisking your egg whites together in a separate bowl until they become slightly hardened. Pour the egg whites over (fold) your mixture. Spoon this into your baking pan or tin, and leave in the oven for approximately 40 to 45 minutes, or until your honey cake reaches a nice golden shade.
Drizzle some of your remaining honey and hazelnuts over the top of the cake after it has had a chance to cool for at least 5 minutes. Serve a-la-mode or with a nice, hot cup of coffee!