Forget salted caramel – salted honey is what makes a cake! The hazelnut brittle tops off this show-stopping loaf cake perfectly.
And to all you honey-lovers, here are 14 more desserts that are sure to sweeten your day…
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Ingredients
- 150ml clear honey
- 200g light muscovado sugar
- 1 tbsp Maldon sea salt flakes
- 300g plain flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 140ml vegetable oil
- 4 large free-range eggs
- 1 tsp finely grated orange zest
- 250ml orange juice
For the hazelnut brittle
- 300g caster sugar
- 100g blanched hazelnuts, chopped
- 1 tsp Maldon sea salt flakes
For the icing
- 150g unsalted butter
- 200g icing sugar
- 2 tbsp clear honey
- 1 tbsp lemon juice
- ¼ tsp salt
You’ll also need…
- 2 x 1.2kg (about 25cm x 10cm x 8cm) loaf tins, greased and lined
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Melt the honey, muscovado sugar and sea salt over a low heat (don’t boil). Leave to cool a little.
- Sift the flour, baking powder and bicarb into a bowl. Beat the oil, eggs, zest and juice into the honey mix. Whisk in the flour mix with a balloon whisk until combined. Pour the batter into the loaf tins, then bake for 30-35 minutes until cooked through. Stand in the tin for 5 minutes, then cool fully on a wire rack.
- Meanwhile, make the brittle. Melt the caster sugar in a large, heavy-based frying pan over a medium heat to make a caramel (don’t stir). At the same time, line a baking sheet with baking paper. Add the hazelnuts to the caramel and swirl the pan to make sure all of the nuts are coated. Pour out in a thin layer onto the baking sheet, then sprinkle with the salt. Cool fully. Break into shards.
- For the icing, soften the butter with an electric mixer in a mixing bowl, then gradually beat in the sugar, then the honey and lemon. Pipe on top of the loaves, then decorate with the brittle.
Nutrition
- 474kcals Calories
- 19.9g (6.1g saturated) Fat
- 5.4g Protein
- 67.8g (53g sugars) Carbs
- 1.2g Fibre
- 1.8g Salt
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Reviews
I was really excited to try this recipe but must say I was a bit disappointed. I divided the recipe in two, as I just wanted to bake one loaf. The cake doesn’t have that satisfying saltiness that I was after, you get it here and there but it’s mostly quite a bland sponge with not much texture.
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