Grandmas Honey Cake Non Dairy Recipes

GRANDMA'S HONEY CAKE (NON-DAIRY)

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.

HONEY CAKE RECIPE

Steps:

• Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
• In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
• In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
• Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
• The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

GRANDMA'S HONEY CAKE - GLUTEN-FREE VARIATION

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!