Honey and Almond Cake - 8 - 10 servings
- for the Cake
- 125g gluten free plain flour
- 100g ground almonds
- 1 heaped tsp gluten free baking powder
- 225g butter or margarine, at room temperature
- 100g honey
- 125g soft light brown sugar
- 4 large eggs, lightly beaten
- handful flaked almonds
- for the Topping
- 45g butter
- 20g caster sugar
- 25g clear honey plus 50g for brushing over the centre of the cake
- drop of milk
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 190°c / 375°f / gas mark 5.
Sift together the gluten free flour, ground almonds and baking powder together four times to fully incorporate the baking powder.
Cream together the butter, sugar and honey until pale.
Beat in the egg, a little at a time. If the mixture looks like it is going to split fold in a spoonful of flour.
Fold in the flour and pour into the baking tin.
Spread the flaked almonds over the top of the sponge before placing in the oven. If the top of the sponge browns too quickly before the sponge is cooked lay a sheet of greaseproof paper over the top and continue cooking.
Bake for 30 to 40 minutes until a knife inserted comes out clean.
Leave in the cake tin for 10 minutes before turning out onto a plate then onto a cooling wire.
When cold cut the sponge in half. Place 50g honey into a saucepan and warm on the stove. Brush the honey over the bottom half of the sponge. Place the top back on
Place all of the ingredients into a saucepan. Place on the stove and stir to the boil. Boil to a light caramel colour the pour all over the top of the cake. Leave to set
how to make this recipe dairy free...
Use dairy free margarine in place of butter for the sponge.
Use dairy free margarine and your choice of dairy free milk for the topping.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.