Hazelnut Honey Squares

Time 1 hour 30 minutes
Yields Serves 9 to 12
Hazelnut Honey Squares

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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.