Salted honey cake with hazelnut brittle
- June 2016
- Serves 16 (makes 2 loafs)
- Hands-on time 50 min, oven time 30-55 min, plus cooling
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…
- 19.9g (6.1g saturated)
- 67.8g (53g sugars)
This recipe makes enough icing and brittle for one loaf, so you can serve one cake and freeze the other. To serve both cakes at the same time, double the quantities for the icing and brittle.
Honey cakes tend to sink a little, but the icing will disguise it. If you prefer, swap the icing and brittle for chocolate ganache sprinkled with a little flaked sea salt.
Bake the loaves to the end of step 2 up to 24 hours in advance, then keep in an airtight tin. Or wrap well and freeze for up to a month. Keep the brittle in a sealed container, somewhere dry, for up to 2 days. Make the icing when ready to serve.
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