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Honey & almond crunch loaf cake

Honey & almond crunch loaf cake cut into slices

Honey & almond crunch loaf cake

Name: Honey & almond crunch loaf cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 175g salted butter plus extra for the tin; 1 lemon zested; 100g golden caster sugar; 100g honey (we used Black Bee Summer Honey); 2 eggs; 100ml Greek-style yogurt; 1 tsp vanilla extract; 200g self-raising flour; ½ tsp bicarbonate of soda; 50g ground almonds; 30g salted butter softened; 2 tbsp honey; 30g golden caster sugar; 50g flaked almonds; 1 tbsp double cream

Ailsa Burt

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Serves 10 - 12

Easy

Prep: 20 mins

Cook: 55 mins

A star rating of 4.7 out of 5.12 ratingsRate

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Use locally produced honey to make this moreish loaf cake with crunchy almond topping. It's perfect for afternoon tea, served with a cuppa

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175g salted butter

plus extra for the tin
1 lemon

zested
100g golden caster sugar
100g honey

(we used Black Bee Summer Honey)
2 eggs
100ml Greek-style yogurt
1 tsp vanilla extract
200g self-raising flour
½ tsp bicarbonate of soda
50g ground almonds

For the topping

30g salted butter

softened
2 tbsp honey
30g golden caster sugar
50g flaked almonds
1 tbsp double cream

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Nutrition: Per serving (12)

kcal359
fat22g
saturates11g
carbs34g
sugars21g
fibre1g
protein6g
salt0.7g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Butter a 900g loaf tin and line with baking parchment. In a bowl, beat the butter, lemon zest and sugar for 4-5 mins until lightened and creamy. Beat in the honey, then add the eggs one by one, beating well after each addition. Mix in the yogurt and vanilla. Tip the flour, bicarb and ground almonds into the bowl and mix well. Spoon into the prepared tin and bake for 40 mins until almost cooked.
step 2

When the cake has 10 mins left, make the topping. Melt the butter and honey over a low heat in a saucepan. Stir in the sugar, almonds and cream, and cook for another 3-4 mins until it turns golden. Remove the cake from the oven, carefully spoon over the topping and return the cake to the oven for a further 10-15 mins, until a skewer inserted into the middle comes out clean and the topping is browned and toasted. Leave to cool in the tin, on a wire rack, until completely cooled. Use a serrated knife to cut into slices. Will keep in an airtight container for two days.

Recipe from Good Food magazine, October 2024

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A star rating of 4.7 out of 5.12 ratings

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