I was paging through an old issue of Woolworths Taste magazine (issue 94) when I came across a recipe for gluten-free honey cake. The description “to be made when you crave comfort and authentic sweetness” sent me to the kitchen almost immediately!
- 180 grams almond flour
- ¼ teaspoon salt
- ½ teaspoon bicarbonate of soda
- ½ teaspoon cinnamon
- 4 eggs
- ½ cup olive oil
- ¾ cup runny honey
- Whipped honey and mascarpone for serving
Preheat oven to 170 degrees.
Combine the almond flour, salt, bicarbonate of soda and cinnamon in a bowl.
Mix the eggs, olive oil and honey in a mixer for 2 minutes, or until the mixture is creamy.
Add the almond flour mixture and mix well with a spatula.
Pour mixture into a greased 22 cm silicone cake mould.
Bake for 20-25 minutes, or until a cake tester comes out cleanish with a few sticky crumbs still attached.
Serve with whipped honey and mascarpone.
This cake was really scrummy and I admit I was eating it for breakfast (I thought eggs, nuts, honey… why not?) and mascarpone and honey are two of my favourite things together. The definition of whipped honey did cause me some confusion, and googling did not exactly bring clarity. Some sites use the term whipped and creamed honey interchangeably, some argue whipped is not the same as creamed and explain a process to make whipped honey using starter cultures or crystallised honey. So I just used creamed honey. Looks good, tastes good!