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PdfWHAT YOU NEED
For The Cake
150g Butter, softened
120g Honey
1 Tsp Vanilla Extract
3 Eggs
150g Spelt Flour
50g Ground Almonds
2 Tsp Baking Powder
½ Cup Almond Milk
For The Honey Cream Icing
300ml Whipping Cream
1 Tbsp Coconut Greek Yoghurt (Or Coconut Yoghurt/Plain/Greek Yoghurt)
1 Tsp Vanilla Extract
1 Tbsp Honey
HOW IT'S DONE
Preheat the oven to 170°C. Grease and line a loaf tin.
Cream butter, honey and vanilla together in an electric mixer until light and fluffy. Then beat in eggs one at a time.In a separate bowl, combine spelt flour, ground almonds, baking powder. Add this to the butter and egg mixture followed by the almond milk. Stop mixing once all of the ingredients are combined - Avoid over mixing.
Pour the mixture into the loaf tin. Bake for 40-50 mins until a skewer inserted in the cake comes out clean. Keep an eye on the loaf as it turns golden on top quite quickly. About 20 mins in, cover the loaf tin with a sheet of aluminium foil and pop back into the oven.
To make the honey cream icing, whip the cream in the bowl of an electric mixer until it reaches a smooth, ribbon-like consistency. Gently fold in the coconut greek yoghurt, vanilla and honey until well incorporated. Once the loaf is cool, drizzle the honey cream icing on top and garnish with dried flowers, bee pollen and toasted coconut flakes if you wish.
Makes one loaf