Grandmas Honey Cake Gluten Free Variation Recipes
GRANDMA'S HONEY CAKE - GLUTEN-FREE VARIATION
A delicious fluffy cake that is virtually indistinguishable in taste and texture from the original recipe I posted a while ago (Recipe #159577). I came up with this variation because this is one of my family's favourite cakes, and I wanted to share it with a coeliac friend at a dinner party. It got the thumbs up from coeliac and non-coeliac alike! The only real trick here is to remember you are using egg whites for most of the rise. Be sure to whisk them well without overbeating, and take your time removing the cake from the oven. The honeycomb is not necessary; I've made the cake without it to great success. A word to the cinnamon fans: it doesn't belong in this recipe. Neither do nutmeg, cloves, allspice or ginger. The idea here is to have a rich distinctive honey flavour; adding spices will overpower the aroma and flavour of the honey. For the same reason, it's best to use good-quality, tasty honey: what you get out is what you put in!
Provided by tanya_g
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 150°C (300°F) if fan-forced, 160°C (320°F) if not. Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
- In a large mixing bowl, start beating the egg whites (optionally add a few drops of concentrated lemon juice or a pinch of cream or tartar to strengthen the foam). Gradually add sugar, continuing to beat until the mixture is very thick (about 3 min with an electric mixer on high speed).
- In a small mixing bowl, beat egg yolks until pale and creamy. Beat in the honey, oil, and optionally a piece of honeycomb the size of a tablespoon.
- In a cup, combine the almond meal and cornflour and mix with a spoon until no lumps remain. Gradually beat this flour into the honey mixture.
- In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to honey mixture. Beat on high speed until well combined.
- Add the chopped walnuts.
- Fold the honey mixture into the egg whites. Stir very carefully using a spoon until just combined; do not beat again. The batter will be thick but airy, like a mousse.
- Pour batter into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
- Do not open the oven immediately; turn off the heat and leave the cake for at least 10 mins in the cooling oven before removing it.
- Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter. Keeps well at room temperature for several days, and magically keeps improving!
Nutrition Facts : Calories 181.8, Fat 11.7, SaturatedFat 1.6, Cholesterol 46.5, Sodium 60.6, Carbohydrate 18, Fiber 0.9, Sugar 14.6, Protein 3.2
GRANDMA SADIE'S HONEY CAKE
Honey cake is a traditional recipe for Rosh Hashanah, the Jewish new year. This recipe was found by my husband's aunt on a hand-written note - we think it belonged to his great-grandmother. I think the old recipes are the best! Some measurements have been converted from pounds for more modern conventions.
Provided by Dinah Berch
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
- Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 59.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 2.4 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 234.1 mg, Sugar 36.3 g
GRANDMA'S HONEY CAKE (NON-DAIRY)
My grandmother's original recipe from the Ukraine. This light, fluffy cake is delicious, healthy and smells heavenly. It also makes the ideal lunchbox treat. Keeps well at room temperature, but chances are, it will disappear before you can even think about storing it!
Provided by tanya_g
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 150°C (300°F). Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
- In a large mixing bowl, beat the egg whites, gradually adding sugar until the mixture is very thick (about 3 min with an electric mixer on high speed).
- In a small mixing bowl, beat egg yolks until pale and creamy. Add honey and oil, and mix until combined.
- Fold the honey mixture into the egg whites.
- Add chopped walnuts and flour. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to mixing bowl. Beat on high speed until well combined.
- Pour into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
- Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter.
Nutrition Facts : Calories 213.9, Fat 12.3, SaturatedFat 1.8, Cholesterol 52.9, Sodium 60.5, Carbohydrate 24.6, Fiber 0.6, Sugar 19.2, Protein 3.2
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