Salted honey cake with hazelnut brittle recipe | delicious. magazine

Ingredients

• 150ml clear honey
• 200g light muscovado sugar
• 1 tbsp Maldon sea salt flakes
• 300g plain flour
• 1 tbsp baking powder
• 1 tsp bicarbonate of soda
• 140ml vegetable oil
• 4 large free-range eggs
• 1 tsp finely grated orange zest
• 250ml orange juice
• For the hazelnut brittle
• 300g caster sugar
• 100g blanched hazelnuts, chopped
• 1 tsp Maldon sea salt flakes
• For the icing
• 150g unsalted butter
• 200g icing sugar
• 2 tbsp clear honey
• 1 tbsp lemon juice
• ¼ tsp salt
• You’ll also need…
• 2 x 1.2kg (about 25cm x 10cm x 8cm) loaf tins, greased and lined