Honey Cake (Tort Orzechowy)

This Polish Tort Orzechowy is sweetened with honey and made with ground nuts and bread crumbs instead of flour. The texture is moist; the cake is delicious and rich.

1 Tb unsalted butter, melted and cooled
2 c slightly dry fine white bread crumbs
3/4 c honey, plus extra to serve
1/4 c light brown sugar
4 eggs, separated
1 c hazelnuts, chopped and toasted, plus extra to decorate

Preheat the oven to 350 degrees F. Brush a 7 1/2 c fluted brioche pan with the melted butter. Sprinkle with 1/4 c bread crumbs.
Put the honey in a large bowl, set over a pan of barely simmering water. When the honey liquefies, add sugar and egg yolks. Whisk until light and frothy. Remove from heat.
Mix the remaining bread crumbs with the hazelnuts and fold into the egg yolk and honey mixture. Whisk the egg whites in a separate bowl, until stiff, then gently fold in to the other ingredients, half at a time.
Spoon the mixture into the brioche pan. Bake for 40 to 45 minutes, until golden brown. Let cook in the pan for 5 minutes, then turn out onto a wire rack to cool. Sprinkle on nuts and drizzle with extra honey to serve.