3 large eggs.
2 ½ cups of all-purpose flour.
1 cup of chopped hazelnuts.
1 cup of honey.
¾ cup of dark brown sugar.
¾ cup of vegetable oil.
½ cup of unsweetened applesauce.
2 ½ teaspoons of baking powder.
2 teaspoons of grated lemon rind.
1 teaspoon of ground cinnamon.
¾ teaspoon of baking soda.
½ teaspoon of ground ginger.
½ teaspoon of ground cloves.
Procedures : Preheat your oven to 350°F (175°C).
Lightly a grease a nine-inch square pan, line it with parchment paper or wax paper, and grease the paper.
Sift together the flour with the cinnamon, baking powder, baking soda, cloves and ginger.
Lightly beat the eggs; then add the honey and sugar and beat until the mixture is smooth. Gradually add the vegetable oil and beat until blended. Beat in the grated lemon rind.
On low speed, beat in the flour mixture alternately in two batches with the applesauce. Stir in the hazelnuts.
Pour the batter into the prepared pan.
Bake for one hour.
Allow to cool for 15 minutes.
Turn the cake out onto rack and carefully peel off the paper. Cover tightly when completely cool.
Serve as desired