This is a speciality from the Creuse department in the centre of France.
It is traditionally made with hazelnuts, but can also be made with walnuts – a lovely rich cake to be eaten with afternoon tea.
Serves: 4 to 6
Cooking time: 40 minutes
Preparation time: 20 minutes
250g ground hazelnuts (walnuts if you prefer)
100g plain flour
50g caster sugar
100g melted unsalted butter
2 eggs + 2 egg yolks
80g liquid honey (lemon blossom or any that you prefer)
Preheat the oven to 200Â°c butter a 25cm flan dish and dust it with flour, tapping out the surplus.
Beat the eggs and yolks together with the melted butter and the honey to a smooth mixture, add the flour, hazelnuts and sugar, mixing well with a wooden spoon.
Put the mixture into the flan tin.
Cook for 10 to 15 minutes, then reduce the temperature of the oven to 180Â°c for 25 – 30 minutes o until golden brown.
Leave to cool completely before taking out of the flan dish.
Can be eaten warm with a dollop of crÃ¨me fraÃ®che or clotted cream.