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Archive for October 14th, 2012

We invited my friend Kim and her hubby for coffee and cake after seeing Cloud Atlas at the TIFF film festival. I was hoping to have a great discussion about the film (and there was a lot to discuss) but unfortunately, they hated the film so instead of prolonging their misery, I served coffee and cake.

I started the recipe and was committed to it when I realized I didn’t have quite enough GF Flour, so I improvised and added the remainder as finely ground corn meal. It added a very nice texture to the cake and no body threw it back at me!

Original recipe can be found here.

A lovely honey and ginger taste, it’s garnished with fresh figs, candied ginger slices, candied walnuts and edible rose petals.

Gluten Free Honey & Ginger Cake

Ingredients:

  • 3 oz liquid honey
  • 6 oz gluten-free flour
  • 2 oz of fine cornmeal (just run regular cornmeal through a coffee grinder to get a fine powder)
  • 1 tsp gluten-free baking powder
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 3 oz of sugar
  • 1/2 tsp orange essence
  • 1/2 tsp lemon essence
  • 4 oz butter
  • 1 egg (the cake was very crumbly, I might add another egg next time)
  • 1 tsp baking soda
  • 1 oz finely grated fresh ginger

Directions:

  1. Preheat the oven to 350°F (170°C).
  2. Sift the flour, baking powder and spices into a large bowl and add the sugar and zest. Rub the butter in (you can do this in a food processor with plastic blades)
  3. Warm the honey slightly, and beat it with the egg. Mix into the flour mixture.
  4. Mix the baking soda with 3 tbsps of water until dissolved, then process it into the flour mixture.
  5. Stir in the finely minced ginger pour into a greased or lined 8″ square pan.
  6. Bake for about 50 minutes (mine was ready in about 40 minutes). Cool it in the pan for about 10 minutes then turn it onto a cooling rack until cold.

A very tasty but crumbly cake

I garnished the cake with additional warmed honey, fresh figs cut into quarters, honey walnuts, slices of candied ginger and edible rose petals.

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