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This Glazed Salted Honey and Almond Loaf Cake is a dream for lovers of almond treats. The salty almonds, plus a little salt in the cake mixture gives that same contrast as a salted caramel would. The cake gets honey added, for a gorgeous tang and slightly stickier texture. Honey and almonds make for a fabulous combination, and that is exactly what this cake was born of.
This is a super simple recipe, with an easy glaze that adds just the right amount of sweetness to keep this well balanced. Perhaps one to be more popular with adults than kids, vs some of my recipes. Nevertheless, it is a thing of true joy. Be prepared for it not to last long on your counter; the result of regular visitors cutting off “just a slice”.
When making this, be careful not to overmix the dry ingredients, in order to retain as much moisture and to keep the air in for lift. I find sometimes the top of the cake can get a bit dark while baking. If this happens, take a piece of tinfoil and “tent” the cake. This just means placing the tinfoil over the top of the cake, preventing the outside from burning while the cake continues to bake.
I make this Glazed Salted Honey and Almond Loaf Cake in a classic 2lb loaf tin (like this one) and recommend a high speed mixer (with a mixer like this). If you’re looking for other cake ideas, check out this Biscoff Snacking Cake or this Red Velvet Traybake Cake. For videos and other inspiration, head over to my Instagram.
Glazed Salted Honey and Almond Loaf Cake
Ingredients
- 170 g Butter
- 85 g Runny Honey
- 100 g Granulated Sugar
- 2 Medium Eggs
- 2 tsp Almond Extract
- 80 g Natural Yoghurt
- 215 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tbsp Milk
For the Glaze
- 10 tbsp Icing Sugar
- 1 tsbp Runny Honey
- 2 tbsp Milk
- Almonds to decorate
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 2" loaf tin.
- In a large bowl, using an electric mixer or in a stand mixer, combine the butter, honey and sugar on medium speed for about 3 minutes.
- Add the eggs, one at a time, mixing in between, followed by the almond extract. Add the yoghurt and combine again.
- Fold in the flour, baking powder and baking soda gently until a thick cake batter forms. Thin this out using the milk – it'll still be a little thick, but not far from regular pound cake batter.
- Pour into the lined tin and bake for 40-45 minutes, until fully baked and golden on top. If the top is getting too dark in the oven, cover with tin foil and return to bake.
- Once baked, when a skewer inserted comes out clean, remove from the oven and let cool on a wire rack.
- Once cool, make the icing by combining the ingredients in a small bowl. It should be relatively thick. Adjust to your preference if desired. Pour over the cake whilst it is in the tin. Sprinkle over some almonds. Once set, slice and serve!
