HoneyCake

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Growing up dutch meant koek every weekend.  My Uncle had a rather large dutch bakery so we always had honey cake from him ( and speculaas, and almond cookies, etc…) . But I have discovered that honey cake translates easily into gluten free.

Once this is baked, it neededs to be sliced and spread with butter to get the truly dutch experience.

Honey Cake

2/3 cup millet flour
2/3 cups rice flour
2/3 cup arrowroot powder
1 tbsp xanthum
1 tsp baking powder
1/2 baking soda
1/2 teaspoon salt.
1/2 cup of coconut sugar (costco has a maple sugar that works well too) (or brown sugar works too)
1/2 cup of honey
1 cup of almond milk
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Pinch of salt
1 egg

Grease a cake pan. I have a special honey cake pan that is longer and narrower than a regular loaf pan.  A regular loaf pan will work too.  Preheat oven to 350F. Add all the ingredients to a bowl and mix until you have a smooth batter, approx. 2 minutes. Pour into the pan, greased and lined with parchment paper and  bake for 30-40 minutes or until a toothpick comes out clean.

The first time I made this I thought it was done but after it cooled, the middle sank into a gloppy mess.  The second time I baked it longer, almost 40 minutes, checking it regularly and it came out perfectly.

 

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