If you love honey as much as me, you will love this honey loaf. It also has a mascarpone cream to top it off and it’s SO nice with the honey! It’s a winning combo for sure.
I love honey because of its taste but also because of the texture it gives baked goods. It makes for a really moist crumb! Honey is the central flavour in this honey loaf. The honey is also grate with the mascarpone cream that it has on top. It’s optional, but it works REALLY good with the recipe. It’s really soft, fluffy and delicious. Also, doesn’t it look amazing? It’s ideal if you have people over for tea because it really looks good at a table.
This honey loaf, as with most cooked meals, lasts up to 5 days. Without the mascarpone cream, there’s no need to refrigerate it, but with the cream, you definitely need to! In the fridge, the mascarpone cheese does become harder, so if you’re serving it for wow factor, make and add the mascarpone cream right before serving. That way, it’s going to be really soft and fluffy. It goes really great with a cup of coffee or tea in the morning or afternoon.
If you like honey as much as me, here are other recipes with honey that might be interesting for you:
- Honey-roasted eggplant focaccia
- Garlic butter shrimp with honey
- Honey sugared almonds
- Granola with nuts and honey bunches
- Cheese log with pistachios, honey, cranberries and bacon
- Panko avocado with honey mustard
- Chicken liver paté and honey poached pears
Ingredients
For the batter
- 140 g unsalted butter soft at room temperature
- 30 g vegetable or canola oil
- 75 g granulated sugar
- 3 eggs
- 280 g honey
- 1.5 tsp salt
- 1.5 tsp baking powder
- 130 ml milk
- 290 g all-purpose flour
For the mascarpone cream (optional)
- 220 ml whipping cream cold
- 150 g mascarpone cheese cold
- 4 tbsp icing sugar
Instructions
For the batter
- Beat the butter with the sugar and oil until it becomes lighter in colour and looks fluffy.
- Add the eggs and beat again until it looks fluffy again. If you're using a stand mixer, remember to stop halfway through to scrape down the sides and bottom of the bowl.
- Add the honey and beat to mix. Repeat with the salt, baking powder and milk.
- Finish by adding the flour and mixing them in with medium speed. Just mix it enough so that it looks homogeneous; if you beat it too much the dough will turn tough.
- Cut baking paper to the size of your 11x22cm / 8x4in pan and stick it in place with a bit of vegetable oil.
- Pour the batter into the pan and level it out with a spatula.
- Bake the loaf in a preheated oven at 180°C/350°F for 45 minutes initially. If your oven is electric and has bottom and top heat, switch it to bottom heat only at this point and cook it for an extra 15-20 minutes or until you can insert a thin knife at the centre and it comes out clean. If you have a gas oven, cook it in total 1h – 1h15 minutes or until you can insert a thin knife at the centre and it comes out clean.
- Let the loaf cool down completely and unmould it.
For the mascarpone cream (optional)
- Whip the cream, cheese and sugar on low speed. Increase the speed as it thickens.
- Whip on high speed until thick and creamy. Be careful not to over-whip or it will split.
- Spread the mascarpone cream over the loaf. It's very important that the cake is completely cool before doing this or it will melt.
- Finish it by drizzling a bit of honey on top.
