Posted on February 9, 2016
Salted Honey Bundt Cake //
Bear with me on this one, because I know it sounds kinda weird. Salted….. honey?! It’s like salted caramel, but you know…. different. I’m pretty sure adding salt to sweet stuff is a proven scientific way of making things extra delicious. Well, maybe not science, but this cake will prove my point.
I used my new Nordicware tin for the first time too. It was a seriously nerve-wracking time removing it from the tin (I would strongly recommend buying some Bake Spray or similar if using a shaped tin… I’ve had multiple fails in shaped tins due to poor greasing! It’s not worth the heartache).
280g softened butter
280g caster sugar
280g self-raising flour
2.5 tbsp buttermilk/creme fraiche
2.5 tbsp runny honey
1 tbsp vanilla paste/extract
Generous pinch of salt
. Pre-heat oven to 180c. Prepare your tin by generously spraying with bake spray (or buttering and lining if not using a bundt)
. Beat together the butter and sugar until light and fluffy. Slowly add the eggs one at a time, adding a spoonful of flour after each one. When all are added, put in the rest of the flour and lightly mix. Add salt.
. Gently fold in the buttermilk, honey and vanilla paste.
. Pour mix in prepared tin, and bake for 45 – 60 mins, or until a skewer comes out clean. Leave to cool on wire rack, and gently remove from tin when it’s hand warm.
Once your cake is totally cool, you can glaze it!
3 tbsp runny honey
2 tbsp vanilla extract/paste
Generous pinch of sea salt/table salt.
. Melt the butter in a pan until just melted, then add the honey, vanilla and salt and mix.
. Spoon the glaze over your cake (I used a pastry brush to get into the crevices!) and allow to set before serving.
Enjoy with a lovely mug of tea!