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Here is a recipe for a traditional honey cake and now the days are getting colder it’s nice to have something a bit more comforting.

This cake is made with honey, coffee and whisky then has a honey icing drizzled over the top.

It also dairy free too.

Ingredients:

  • 400g gluten free plain flour.
  • 1 1/2 tsp baking powder
  • 1/2 bicarbonate soda
  • 1/4 tsp ground cinnamon
  • 1 tbsp instant coffee
  • 100ml boiling water
  • 50ml sunflower oil
  • 300g honey
  • 2tbsp whisky
  • Orange zest
  • 150g brown sugar
  • 4 large free range eggs
  • 100g chopped chopped pecans.
  • 4 tbsp icing sugar
  • 1 tbsp honey
  • Boiling water

Method:

  1. Preheat the oven 160c / 140 fan / gas 3, grease and line a springform tin
  2. In a bowl put the flour baking powder, bicarbonate soda and cinnamon.
  3. Mix the coffee with the boiling water and set aside to cool
  4. In a bowl add the coffee mixture honey whisky and mix together and set aside.
  5. In a large bowl add the eggs and sugar and whisk until light and Fluffy.
  6. Start by adding a bit off the coffee mixture and then a bit of the flour and continue until all combined and smooth.
  7. Stir in the pecan and combine.
  8. Add the mixture into the tin and place in the oven for 55mins to 60 minutes until cooked and a skewer comes out clean.
  9. When cooked leave it in the tin to cool in the meantime add the icing sugar honey and the water to make a runny icing to drizzle over the top whilst hot.

This is a rich moist cake and is perfect with a cuppa enjoy x

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