Hazelnut Honey Squares Recipe - Cooking Index
Hazelnut Honey Squares Recipe - Cooking Index
| 2 1/4 cups | 140g / 4.9oz | Flour |
| 2 1/4 teaspoons | 11ml | Baking powder |
| 3/4 teaspoon | 3.8ml | Baking soda |
| 3/4 teaspoon | 3.8ml | Ground cinnamon |
| 1 | Ground cloves | |
| 3 | Eggs | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 cup | 237ml | Honey |
| 3/4 cup | 177ml | Oil |
| 1 teaspoon | 5ml | Grated lemon zest |
| 1 teaspoon | 5ml | Grated orange zest |
| 1/2 cup | 118ml | Unsweetened applesauce |
| 3/4 cup | 109g / 3.8oz | Hazelnuts - chopped |
Heat the oven to 350 degrees. Lightly grease a 9-inch square pan, line it with parchment paper or wax paper and grease the paper.
Sift the flour with the baking powder, baking soda, cinnamon and cloves.
Beat the eggs lightly in a mixer bowl. Add the sugar and honey and beat until the mixture is smooth and lightened in color, 1 to 2 minutes. Gradually add the oil and beat until blended. Add the lemon and orange zests and beat briefly. On low speed, beat in the flour mixture alternately with the applesauce, each in 3 portions. Add the nuts and beat just until blended.
Pour the batter into a pan. Bake until a cake tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes. Turn out onto a rack and carefully peel off the paper. Cover tightly when completely cool. Serve at room temperature. Cut in squares or bars.
This recipe yields 9 to 12 servings.
Each of 12 servings: 412 calories; 176 mg sodium; 52 mg cholesterol; 19 grams fat; 2 grams saturated fat; 58 grams carbohydrates; 5 grams protein; 1.64 grams fiber.
Source:
The Los Angeles Times, 09-12-2001
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