Looking for an easy, super quick and delicious treat? Fan of hazelnuts? (Honestly though, who isn’t?) then these mini hazelnuts & honey cakes are just what you are looking for! 😉
Thanks to the butter and honey, they are super rich in flavor while the texture is light and spongy. I added quite a lot of ground hazelnuts to make them little flavorful bombs – you can decrease a bit the ratio if you feel it’s too intense or rich. You can also try to swap hazelnuts with almonds! To make the recipe dairy free, just swap dairy butter with margarine/vegan butter. They are the perfect pairing to a nice cup of tea or coffee. Or the sweet end to a nice meal. To increase the richness, you can add some chocolate spread on top. To die for.
The recipe is similar to the classic madeleines, the all-time favorite French cookie. They are known to be at their best just when they come out of the oven – I agree, and this applies to those mini cakes as well. They will keep for a good day, even uncovered. But what I would do is to bake just wat you need (this recipe makes just 6 – for double the amount, just double the dosage!). Keep the leftover batter in the fridge and use it the next day to bake a fresh batch (it only takes 10 minutes!). You will notice the difference 😉 enjoy!
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