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.
Gluten Free Honey & Ginger Cake
- 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
- Preheat the oven to 350°F (170°C).
- 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)
- Warm the honey slightly, and beat it with the egg. Mix into the flour mixture.
- Mix the baking soda with 3 tbsps of water until dissolved, then process it into the flour mixture.
- Stir in the finely minced ginger pour into a greased or lined 8″ square pan.
- 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.
I garnished the cake with additional warmed honey, fresh figs cut into quarters, honey walnuts, slices of candied ginger and edible rose petals.