Ever since I made these pikelets with salted whipped honey butter, I always make the topping for pancakes and crumpets – the perfect blend of savoury and sweet. I’ve been searching for more salted honey recipes and this salted honey cake with hazelnut brittle fits the bill. It’s just the right amount of salt to temper the aromatic sweetness of the honey in an orange flavoured loaf cake, topped with a honey buttercream and hazelnut brittle. You could make it without the brittle but it does add a lovely crunch and depth of flavour. To make it, you will need:
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 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
(Note: I made a smaller cake, halving all quantities and baking the cake in just one loaf tin)
Heat the oven to 180C/160C fan/Gas 4. Grease and line two loaf tins. 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 until combined.
Pour the batter into the loaf tin, 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 in a thin layer onto the baking sheet, then sprinkle with the salt. Cool fully then 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 or spread on top of the loaves, then decorate with the brittle.
What are you baking this weekend?
Recipe via Delicious Magazine.
Click here for more of my honey recipes.