Honey loaf cake

Honey loaf cake

By
From
How to Cook Cakes
Serves
8-10
Photographer
Peter Cassidy

This simple and delicious cake has a subtle honey flavour. You will need a 900g–1kg loaf tin.

Ingredients

Quantity Ingredient
oil, to grease
140g butter
110g soft light brown sugar
170g runny honey
2 eggs
225g self-raising flour
15g flaked almonds

Method

  1. Heat the oven to 180°C. Lightly oil the tin and line the base and short sides with a strip of greaseproof paper.
  2. Melt the butter, sugar and honey in a saucepan over a low heat, stirring occasionally. Remove from the heat, scrape into a large bowl using a spatula, and leave to cool until tepid.
  3. Break the eggs into a small bowl and whisk using a fork to break them up. Beat the eggs into the cooled honey mixture and then sift over the flour and fold in carefully, using a large metal spoon or a spatula.
  4. Pour the mixture into the prepared tin and sprinkle the flaked almonds over the surface. Bake in the middle of the oven for 45–60 minutes until the top springs back when pressed lightly with a fingertip.
  5. Remove from the oven and leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack, remove the paper and leave to cool completely before slicing.
Tags:
cakes
baking
Leiths
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