Preheat oven to fan assisted 160C / 180C / 350F / gas 4.

Line and grease two 20 cm cake tins.

Toast the hazelnut in the oven for 5 mins, then remove from the oven and let them cool. Rub off most of their skins and whizz in a food processor into hazelnut flour.

Transfer the hazelnut flour into a large bowl and sift in the spelt flour and baking powder. Then add in all the other cake ingredients and beat using an electric hand whisk or a stand mixer. Do not over mix the cake batter.

Divide the cake batter evenly between the 2 cake tins, level the tops with a spoon and bake for about 25 mins or until cakes are golden and an inserted skewer comes out clean.

Remove the cakes from the oven, let them cool for about 5 mins before transferring them to a cooling rack.

Make the whipped cream by mixing the cream and honey together in a large bowl and whipping till the cream forms soft peaks

Then transfer one sponge onto the cake tray and spread half of the honey whipped cream on top. Then place the second cake on top and spread the remaining whipped cream on top. Then decorate with the mini chocolate eggs and primroses and serve.