Cream the butter, sugar and honey together until soft and fluffy.

Add the eggs and milk mix a little at a time beating well.

Stir in the chopped hazelnuts. Fold in the flour.

Remove the blade from the bread pan and line with a loaf tin liner and carefully pour in the cake mix.

Enter 1 hour on the bake only timer and press start. Test with a skewer after baking, if the cake needs longer cook for another 3-5 mins. If it is still a little sticky it will cook through on cooling. Remove and allow to cool.

Beat the cream cheese and hazelnut spread together and spread on top of the cooled cake.