Jewish New Year (Rosh Hashana) means it is time to make honey cake, which can be a slight issue for my husband who is allergic to honey. This recipe solves that and it is my favourite cake to make. Besides it is your moral duty to eat this cake, how else will you ensure sweet wishes for the year ahead? Calories with a purpose!
Ingredients
- 3 Cups (400g) Gluten Free Flour
- ¾ tsp Xantham Gum
- 1 tbsp Baking Powder
- 1 tsp Bicarbonate of Soda
- ½ tsp Salt
- 2 tbsp Ground Cinnamon
- 1 tsp Ground Cloves
- 1 tsp Ground Allspice
- 1 cup (225g) Caster Sugar
- ⅔ cup (140g) Brown Sugar
- 1 cup Vegetable Oil
- 1 cup Maple Syrup
- 3 Large Eggs, at room temperature
- 1 tsp Vanilla Extract
- 1 cup Coffee or Strong Tea, warm
- ½ cup Orange Juice
- ¼ cup Whiskey
Utensils·
- Large Bowl
- Sieve
- Spoon
- Electric Whisk
- Loaf Tins, greased and lined with parchment paper
- Wire rack
Method
- Preheat the oven to 180°C/160°C (fan)
- Sieve the flour, xantham gum, baking powder and bicarbonate of soda into the large bowl. Add in the salt, cinnamon, allspice, cloves, caster sugar and brown sugar. Mix until fully combined.
- Make a well in the centre of the flour mixture and add in the oil, maple syrup, golden syrup, treacle, eggs, vanilla extract, coffee/tea, orange juice and whiskey. Whisk the mixture, using the electric whisk on a low setting, until fully combined (making sure that none of it is stuck to the bottom or the sides!)
- Spoon the batter equally into the tins and place in the middle of the oven to bake.
- Bake the cake until the top springs back, when pressed lightly. It will take 45-55 minutes for a full sized loaf to bake or 35-40 minutes for the mini ones
- Allow the cakes to stand for 15 minutes, before turning them out onto a wire rack to cool fully
