Gluttony Is Gluten Free
Honey & Almond Cake
For our first adventure into gluten free land we just had to make a cake. Thankfully Whole Food guru Kate (of Cookie + Kate) provided us with this rather easy and rather pleasing recipe.
Although many people choose to eat gluten free, only a few a truly gluten intolerant, but for those few individuals they often have to make do with poor imitations of gluten packed counterparts. But, there are a wealth of interesting gluten free recipes that revel in their gluten freeness!
Start by combining eggs, honey, orange zest and olive oil and beating well. In another bowl mix ground almonds, baking powder and soda, ground cinnamon, ground cardamon and a little salt. The almonds act as our 'flour' but do not contain the gluten proteins that normally give a cake it's structure, hence the double raising agents to try to get a bit of lift.
Next mix the wet ingredients with the dry and, when well combined, gently fold in your raspberries. The mixture will be quite loose, but this makes it easier to pour into your prepared tin. The lovely Kate recommends a 9inch cake tin, but we just couldn't resist giving our new bundt tin its first outing. Bake for 40-45 minutes then cool for 15 minutes before turning out onto a wire rack and brushing with an orange juice and honey syrup.
Now, you can top with chopped pistachios and a little icing sugar or..... you can make a garden bee cake! Cover a 10 inch cake board in green fondant icing then top with your cake. Using yellow, black and white fondant, construct your honey bee. We popped ours on a toothpick, in part to make it easier to handle, but also to place it in our cake. A 'pollen' trail was made with simple water icing and some popping candy, and finally, we popped on some flowers (yes, we cheated and got them from a shop, but that's absolutely fine!).
A joy for all, this cake has just a little bit of spring about it.