- Macknade Fine Foods

Kent Honey Loaf & Pistachio Cream

A delicious bake, made with local honey... perfect for using up store cupboard ingredients before lent!

40 minutes to prepare
Serves 4 thick wedges, or 6 slices
Print Recipe

Ingredients

It’s that time of the year where little is growing and, traditionally, there is much in the pantry to use up before Lent (hence Shrove Tuesday and the delicious custom of pancake-eating). As it’s cold outside, many of us are hankering after something comforting, so we drew inspiration from the rich ingredients of pancakes, added some local Kent honey, and finished it off with the indulgent Italian flair of Crema al Pistacchio to make it a truly Macknade-inspired recipe. Alternatively, try with lemon curd, almond cream… or whatever else you fancy!

  • 1 tbsp Kent honey
  • 100g butter
  • 40g soft brown sugar
  • 1 large egg
  • 100g self raising flour
  • 1 tsp ground cardamom
  • 1 jar pistachio cream (optional)

Instructions

  1. Melt honey, butter and sugar in pan over a medium to low heat
  2. Allow to bubble for a minute before removing from the heat to cool completely
  3. Preheat oven to 140-degrees fan / gas mark 3
  4. Sift flour and spices into a bowl
  5. Mix egg briskly into cooled pan mixture
  6. Add wet mixture to bowl and fold with wooden spoon until just incorporated
  7. Pour into oiled or lined loaf tin (recipe suits 1lb tin, can be doubled for 2lb tin)
  8. Bake in oven for 25-30 minutes or until the top springs back when poked gently with your finger
  9. Serve fresh and warm with Italian Crema al Pistacchio, or later toasted
  10. Store in airtight container for up to four days
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