U: Upside Down Hazelnut Honey cake

Ooh I am so late with the posts that I dont have enough sorry smilies left. But them what have I been upto? I celebrated my 29th birthday this month, have been practicing for the dance performances, entertaining friends and family and dealing with maid’s personal crisis.

Well anyway I shall finish it for sure even if it take too long 🙂

This post is a part of Blogging Marathon. For the first week of BM#32.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need:

For the base:

4 tbsp …Melted Butter

2 tbsp… Honey

3 tbsp… Brown Sugar

1/2 cup… roasted hazelnuts [slightly crushed]

1/4 cup… roasted almond slivers

For the cake:

1.25 cup… Flour

1 tsp.. Salt

1 tsp… Baking powder

3 tbsp… Cocoa powder

1 tsp… Soda bi carb

1 cup… butter milk [Add 1 tbsp vinegar to a cup of milk and let it stand for 10 min]

1/3 cup… Butter

1 cup… Sugar

2 tggs

Few tbsp milk.

1 tbsp… vanilla

1/4 cup… finely chopped hazelnuts


  • In an 8 inch cake pan, butter the sides generously.
  • Add the melted butter and honey and spread it well.
  • Sprinkle the brown sugar and nuts on it.
  • Pre heat oven to 180C.
  • In a bowl, cream the butter and sugar.
  • Add egg one at a time.
  • Sift the dry ingredients.
  • Add them in 3 parts alternating with butter milk.
  • Fold in the crushed nuts and lay the batter carefully on the cake tin base.
  • Bake for 25-30 min or until the toothpick comes out clean from the center.
  • let it cool in the tin for 15 min.
  • Pray to the cake Gods and take it out on a serving plate and serve with love.



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