Description
This Gluten Free Greek Honey Cake is a moist and flavorful dessert featuring a blend of gluten free flours, warm cinnamon, and fresh orange zest, topped with a rich spiced honey reduction. Perfect for those seeking a naturally sweet and sticky cake with a nutty crunch from walnuts.
Ingredients
Scale
Cake Ingredients
- 1 cup Gluten Free Flour Blend with xanthan gum
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup butter or dairy free alternative
- ½ cup white sugar
- 3 eggs
- 2 tablespoon milk or dairy free alternative
- 1 tablespoon fresh orange zest
- 1 cup chopped walnuts
Spiced Honey Reduction
- 1 cup honey
- ½ cup white sugar
- ½ cup water
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange zest
- 1 whole cinnamon stick
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9 x 9 inch pan with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, combine the gluten free flour blend, baking powder, salt, and ground cinnamon; set aside.
- Cream butter and sugar: In a large bowl, cream together the butter (or dairy free substitute) and white sugar until light and fluffy. Beat in the eggs one at a time, then mix in the milk and fresh orange zest until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture using a hand mixer on low speed. Once fully incorporated, gently fold in the chopped walnuts by hand to maintain texture.
- Bake the cake: Pour the batter into the prepared pan. Bake for approximately 25 minutes, checking closely from 20 minutes onward to avoid overbaking. The cake is done when the center is set and no longer jiggles.
- Cool and cut: Allow the cake to cool in the pan for 15 minutes, then cut into 16 pieces sized about 2-3 inches each, either squares, triangles, or diamonds.
- Make spiced honey reduction: In a saucepan over medium-high heat, combine honey, sugar, and water. Stir until sugar dissolves. Add lemon juice, orange zest, and cinnamon stick. Bring to a boil carefully to avoid overflow, then reduce heat to simmer and cook for 15 minutes until slightly thickened. Remove from heat and let cool to room temperature.
- Serve: Drizzle the spiced honey reduction over the cut cake pieces either immediately to absorb or individually as desired. Garnish with toasted walnuts or pistachios, orange zest, or whipped cream for added flavor and texture.
Notes
- Use gluten free flour blends that contain xanthan gum to help with structure.
- Substitute dairy butter with a plant-based buttery stick for a dairy free version.
- Watch the baking time closely to prevent drying out the cake.
- Allow the spiced honey reduction to cool before pouring to avoid melting the cake excessively.
- Garnishing with nuts or whipped cream adds complementary textures and flavors.
- The cake is best enjoyed the same day but can be stored covered in the refrigerator.
Nutrition
- Serving Size: 1 piece (2-3 inch square)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
