Honeybee Gluten Free Dump Cake Recipe Foodcom

GLUTEN FREE HONEY CAKE

Steps:

• Pour 1/2 cup boiling water over 2 tablespoons organic decaf coffee, cool.
• In a large bowl combine almond flour, salt, baking soda, cinnamon and cloves.
• In a separate bowl, combine agave, oil, eggs and coffee.
• Mix wet ingredients into dry, then stir in raisins.
• Grease and flour a 9-inch cake pan.
• Bake at 350° for 30-35 minutes.
• Serve.

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!