Honey Cake

honey cakeGluten-Free

Amazing recipe adapted from Elana’s Pantry, this is one of those desserts that is not a compromise – it is absolutely satisfying even for people who eat gluten. Light and sweet, it is the perfect Rosh Hashanah (or anytime) dessert. Thank you Elana!

Ingredients:

  • ½ cup raisins
  • ½ – 1 cup boiling water (for raisins)
  • ½ cup boiling water (for coffee)
  • 2 Tablespoons organic decaf ground coffee (not instant)
  • 2 ½ cups almond flour (I used blanched Organic Almond Flour. Elana says Bob’s Red Mill won’t work because it isn’t fine enough; I haven’t tried it.)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon cloves, ground
  • ¼ cup oil (Elana calls for grapeseed oil but I didn’t have any; safflower oil worked well)
  • ½ cup organic local raw honey
  • 2 eggs

Directions:

  1. Measure raisins into a small bowl, cover with boiling water, and let sit for an hour.
  2. Pour ½ cup boiling water through a filter containing 2 Tablespoons organic decaf coffee; discard grounds and let liquid cool.
  3. Grease a 9-inch square or round cake pan or pie tin, or three 5-inch round baking pans, and line bottom with wax paper or parchment paper. (Cut a circle the right size and press into the bottom, so there are no wrinkles or overlaps to mess up the cake.)
  4. In a large bowl combine almond flour, salt, baking soda, cinnamon and cloves.
  5. After coffee has cooled, combine the wet ingredients in a separate bowl: oil, honey, eggs and coffee. Stir well.
  6. Add wet ingredients to dry and stir well.
  7. When raisins have soaked for an hour, drain them and stir raisins into the bowl.
  8. Bake at 350° for 30-35 minutes.
  9. Serve warm or at room temperature.

Serves 6-8

Hint for making small cakes: the recipe makes a little under 3 cups of batter before raisins, so if you are making three small cakes and want to skip the raisins in one or two of them, you could measure out about 3/4 cup into the first pan(s) before adding a proportionate amount of raisins to the rest of the batter.

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