Crunchy Almond and Honey Loaf Cake

Step 1: Prepare the Batter

Preheat the oven to 190°C (170°C fan/gas 5). Grease a 900g loaf tin and line it with baking parchment. In a mixing bowl, beat together the butter, lemon zest, and golden caster sugar for 4-5 minutes until the mixture is light and creamy. Gradually incorporate the honey, then add the eggs one at a time, ensuring to mix well after each addition. Stir in the Greek yogurt and vanilla extract. Sift the self-raising flour, bicarbonate of soda, and ground almonds into the bowl, and mix until combined. Spoon the batter into the prepared loaf tin and bake for about 40 minutes, or until nearly cooked through.

Step 2: Make the Topping

With 10 minutes of baking time left, prepare the topping. In a saucepan over low heat, melt the salted butter and honey together. Once melted, stir in the golden caster sugar, flaked almonds, and double cream, cooking for an additional 3-4 minutes until the mixture turns golden.

Step 3: Final Bake

Remove the cake from the oven and carefully spoon the almond topping over the surface. Return the cake to the oven for another 10-15 minutes, or until a skewer inserted into the center comes out clean and the topping is beautifully browned and toasted. Allow the cake to cool in the tin on a wire rack until completely cooled.

Step 4: Slice and Store

Use a serrated knife to cut the cooled cake into slices. It will keep well in an airtight container for up to two days. Enjoy!