In a baking bowl, cream together the butter and honey. Fold in eggs and lemon zest.
Amaranth popping Invent a saucepan with a lid without adding fat. Briefly lift the lid, pour in the amaranth grains and close the saucepan in a flash, remove from the heat. Wait a moment and then swirl back and forth. If the popping stops, put the popcorn in a sieve to separate it from the unpopped kernels, which can be crushed or ground.
Combine the amaranth popcorn with the baking powder, wheat flour, sea salt and vanilla and gradually stir into the butter mixture, alternating with the milk. Finally, stir in the hazelnuts.
Pour the batter into a greased, floured loaf pan. Bake in a heated oven at 180 °C for about 45 minutes. Now turn the cake out of the pan and cool.
Have fun baking!
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