The Halo Baking Emporium and Chocolaterie in Birmingham UK is gearing up for some exciting events in the next few months; parties galore and a wedding! The guests will be tucking into a dessert table full of scrummy goodness, however the cake I’ll certainly be saving myself for is the gluten free Honey Wedding Cake.
“Honey Wedding Cake?” I hear you ask with the bat-sharp hearing of my imagination. Yes, I will confess that I have an abiding dislike bordering on hatred for all types of fruit cake (although I am working on developing a Passion Fruit and Vanilla Cake for the dessert table, more on that later) and so would never be serving the traditional fruit cake at my wedding. Being gluten free (and a baker!) I knew I’d probably also be making my wedding cake myself; I wouldn’t trust it to a wedding cake supplier who wasn’t a gluten free specialist.
Predicting with the clarity of a gifted psychic that I would not want to spend the days before and even the morning of the wedding itself frantically hand pulling sugar flowers and tinting like an eccentric artist, we decided on having a dessert table full of simple cakes and treats rather than one huge traditionally decorated wedding cake. One of these cakes will be the afore-mentioned Honey Wedding Cake, changed into a gluten free recipe.
So why am I saving myself for this when there will be an absolute plethora of other delights available? (At least I hope there will be – I may have over reached myself with the plans!) Well, there’s a lovely romantic thought behind this cake. The sweetness of honey on your lips is supposed to mean that your married life together will be equally as sweet. Feeding each other this cake should ensure that your words to each other are always “honeyed”, leading to a happy marriage with plenty of nice things said to each other throughout.
Couples saying sweet things to each other being something I’d like to see more of, I’m sharing the recipe for this cake below. (I also found a recipe for Honey Lemon Cake – perhaps to remind you that there is still sweetness when times are bitter? I’m sticking to Honey!) I’ve made mine in a honey pan that I bought from Lakeland, the link is here (http://www.lakeland.co.uk/15765/Honeycomb-Pan) however I am not an affiliate or similar and I make no money from this link and take no responsibility for Lakeland’s actions. You may need to tinker with this recipe to make it work for your oven temperature and cake pan size, and remember that gluten free cake mixes should seem a little sloppy when you ladle them in; gluten free flour absorbs a lot of liquid as it cooks so a “normal” looking mixture will come out too dry.
For this gluten free recipe I used Dove’s Organic Gluten Free Flour as I find it produces a high quality cake with excellent texture. As always with gluten free cakes this cake is at its best within 2 days of baking, after that it can be a little grainy. So find someone to feed it to and eat up!
Gluten Free Honey Cake Recipe:
3 cups (375g) self raising gluten free flour
1 ½ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ¼ cup (280g) butter, softened
1 ½ cups (300g) sugar (I use one cup caster, half a cup light brown soft)
1 cup (190g) sour cream
3-4 tsps of honey. (I use Acacia honey as it reminds me of my South African home, but whatever your favourite is will work just as well. )
3 Tbsp honey
½ cup (50g) icing sugar
- Heat oven to 325F (175C)
- Grease pan; set aside.
- In large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy. Add eggs one at a time and beat until well blended.
- Add flour, baking powder, baking soda, salt, honey and sour cream; beat until blended. (About 3-4 minutes.)
- Spoon batter into prepared pan. Bake for 45-55 minutes, until toothpick inserted comes out clean.
- Cool 10 minutes in pan. Meanwhile, make glaze:
- In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.
- Invert cake onto cooling rack and drizzle with honey glaze.
Simply delicious torn off and eaten warm, and nearly as nice a day or two later served room temperature.
Hoping for sweet things in life as always, Halo from the Halo Baking Emporium and Chocolaterie in Birmingham UK.