After I was diagnosed with coeliac disease I tried many different gluten free honey cake recipes. Some were too sweet, others dense or you could just taste the gluten free flour blend. After much experimentation I created this light, fluffy, tall and delicious recipe which I doubt anyone would even guess is gluten free.
Method:
- Prepare the espresso — the stronger the better — and leave it to cool.
- Preheat the oven to 165°C fan. Oil and line a 20cm (8”) round springform baking tin with baking parchment.
- In a large bowl, mix the egg yolks, sugars and honey and stir well.
- Add the oil and stir until fully combined then mix in the coffee.
- In a separate bowl, mix the dry ingredients: flour, baking powder, bicarbonate of soda, xanthan gum, salt, cinnamon and ginger. Add them to the wet ingredients and stir well until all the dry ingredients are absorbed.
- In a separate bowl, beat the egg whites to stiff peaks.
- Gently fold the egg whites into the mixture.
- Transfer the batter into the tin.
- Bake for 45-50 minutes. Use a cake tester or skewer to check for doneness. It should lift out with no wet mixture or crumbs on it — if the cake is not cooked through, the middle part will sink slightly.
- While the cake is baking, prepare the glaze.
- When the cake is baked place it on a wire rack in the tin. When it has cooled a little but is still warm, gently open the spring form and remove the ring.
- Using a brush, generously coat the cake with the glaze both the top and the sides.
- If using, decorate with flaked almonds.
Instagram: @little_home_baker
