3/4 c. brown sugar
1 c. whole wheat flour
1 tsp. baking powder
1 tsp. nutmeg
2/3 c. milk
1/4 c. honey
1 c. sifted powdered sugar
1/2 c. whole hazelnuts
1 c. white flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 oz. liquid egg substitute
1/2 c. ground hazelnuts
1-2 tbsp. hot milk

Mix brown sugar, flours, soda, baking powder, cinnamon, nutmeg, and salt. Combine egg substitute, milk, and honey. Add liquid mixture to dry ingredients; blend well.

Fold in ground hazelnuts. Pour mixture into greased 9-inch loaf pan. Bake at 350 degrees for 60 minutes or until done. Cool slightly. Remove from pan.

Combine powdered sugar and hot milk; beat until smooth. Drizzle over top of cake in lattice design. Place whole hazelnuts between lattice design. Yield 12 servings.