Sliced of Nutty Gateau with Honey
1 hr 45 min.
- For the sponge
- 1 ⅛ cups
- 1 cup
- 1 ⅔ cups
- 2 ¼ cups
- 1 teaspoon
- 1 tablespoon
- 2 tablespoons
- For the vanilla & honey sauce
- 6 tablespoons
Vanilla pod (seeds)
- To decorate
For the sponge: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 900 g| 2 lb loaf tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Add the eggs, one at a time, beating well to combine, then stir in the ground hazelnuts.
Sift in the flour and baking powder and gently stir until blended. Stir in the liqueur and chopped hazelnuts.
Spoon into the tin and bake for 1-1 1/4 hours until golden and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the vanilla & honey sauce: gently heat the honey and vanilla seeds in a pan over a very low heat until warm.
Cut the sponge into pieces and place on serving plates. Pour over the warm sauce and decorate with strawberries.