Salted Honey Bundt Cake //

 

 

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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.

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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).

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Ingredients:

280g softened butter

280g caster sugar

5 eggs

280g self-raising flour

2.5 tbsp buttermilk/creme fraiche

2.5 tbsp runny honey

1 tbsp vanilla paste/extract

Generous pinch of salt

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. 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.

Glaze:

Once your cake is totally cool, you can glaze it!

50g butter

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!

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