Kent Honey Loaf & Pistachio Cream
Written by: Amanda McCabe
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.
Instructions
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
Ingredients
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)