Kent Honey Loaf & Pistachio Cream

Written by: Amanda McCabe
40 minutes
Serves 4 - 6


Melt honey, butter and sugar in pan over a medium to low heat

Allow to bubble for a minute before removing from the heat to cool completely

Preheat oven to 140-degrees fan / gas mark 3

Sift flour and spices into a bowl

Mix egg briskly into cooled pan mixture

Add wet mixture to bowl and fold with wooden spoon until just incorporated

Pour into oiled or lined loaf tin (recipe suits 1lb tin, can be doubled for 2lb tin)

Bake in oven for 25-30 minutes or until the top springs back when poked gently with your finger

Serve fresh and warm with Italian Crema al Pistacchio, or later toasted

Store in airtight container for up to four days


Available in store

  • 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)
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