Yogurt cheesecake with honey-roasted apricots
Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots or swap with any soft fruit or rhubarb
Spiced honey drizzle cake
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 8
Skip to ingredients
- 100g salted butterplus extra for the tin
- 100g light brown soft sugar
- 100g runny honey
- 1 large egg
- 100ml milk
- 1 tsp mixed spice
- ½ tsp ground ginger
- 150g self-raising flour
For the glaze
- 25g salted butter
- 25g runny honey
Nutrition: Per serving
- kcal298
- fat14g
- saturates9g
- carbs38g
- sugars24g
- fibre1g
- protein3g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don’t worry if it curdles slightly, it will become a loose batter), then fold in the flour.
step 2
Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
step 3
For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
