Glazed Salted Honey and Almond Loaf Cake
Honey and almonds make for a fabulous combination, and that is exactly what this cake was born of. This comes out a little stickier and denser than a regular pound cake, but that is precisely why it is so divine. This makes a 2lb loaf cake. Try to use a higher quality runny honey, but any will work.
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Servings: 8
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!