I’m always on the look out for a tasty recipe that my husband can eat as well. Even though this wasn’t originally designed to be gluten free, I made it this morning by substituting the regular flour out and replacing it with a commercial brand of gluten free plain flour and it turned out just perfect 😋
It is from the latest issue of delicious.uk I think and I thought I’d give it a go.
Spiced Honey cake.
200g unsalted butter
100g light brown (muscovado) sugar
100g golden caster sugar
175g clear honey
2 medium eggs, beaten
260ml milk (I used buttermilk)
325g plain GF flour
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp baking powder
3/4 tsp each of ground ginger, ground cinnamon, ground nutmeg
1/2 tsp ground cloves
1/2 tsp caraway seeds
50g candied mixed and chopped peel
Finely grated zest of 1 lemon and 1 orange (optional) I didn’t use it.
Preheat the oven to 150 C/fan forced 130-140 C and lightly butter and line a loaf tin (22cm x 12cm x 7cm)
Put the butter, sugars and honey in a pan and stir over a low heat until melted. Leave to cool slightly, then stir in the beaten eggs and milk. I used a Pyrex jug in my microwave on high for 2 minutes which worked just as well. Give it a good stir.
Sift together the flour and salt, bicarbonate of soda, baking powder and all the spices. Add the caraway seeds and candied peel and make a well in the centre.
Add the butter mixture and beat until smooth. You can add the zest of the lemon and orange here if using.
Pour the batter into the loaf tin, then bake for 1 1/4 hours or until firm to the touch and a skewer pushed into the centre comes out clean. Cool in the tin for 10 minutes then turn onto a rack to cool completely.
This recipe comes with a honey glaze topping which I haven’t used but the recipe follows.
1 tbsp clear honey
1 tbsp milk
60g icing sugar
Warm the honey in a small pan. Mix in the milk and icing sugar until smooth. Brush over the cake, then leave to cool completely.
It is really delicious and I believe it would also be nice served with butter as well.