gluten-free honey cake
gluten-free honey cake
Doses
9-11
kplCooking time
6
minutesGluten-free honey cake is a delicious and impressive addition to the table!
Ingredients
3 eggs
1,5 dl sugar
100 g butter
4 rkl honey
1tspbaking soda
- Stuffing
4 dl cream
400 g sour cream
1 dl icing sugar
Apple juice for moistening
Preparation
- In a glass or steel bowl, beat the texture of the eggs, add the honey and sugar. Pour the butter over the top. Heat the mixture in a water bath until the butter has melted. Stir occasionally. Remove the bowl from the water bath. Add the baking soda to the mixture, stirring to incorporate. Finally, add the flour, stirring gradually until the dough is smooth.
- Dump the dough onto a floured board and, using the flour as a guide, roll out the dough until it no longer sticks to your fingers. Divide the dough into 8 parts. Roll out each piece very thinly on a baking sheet and using a cake tin (20cm), press it into a round pretzel shape. Save the excess around the edges. If you are using a 24cm cake tin, make only 7 layers.
- Using a baking sheet, transfer the bottoms to a baking tray and poke holes in them with a fork. Bake in a 175 C oven for 6 minutes. You can place several bases side by side on one baking tray. When they come out of the oven, they will be golden and soft.
- Bake in the oven, including the leftover edge pieces. Put the pieces in a plastic bag and crush them into fine crumbs.
- Prepare the filling. Whip the cream and icing sugar until stiff. Stir in the sour cream.
- Once the bases have cooled, assemble the cake: moisten the bases with a little apple juice if you like and spoon 3 tablespoons of filling on top. Repeat for the remaining pieces. Frost the rest of the honey cake with the filling and sprinkle the crumbs you crushed over the top. Refrigerate the honey cake, preferably overnight.
Ina Elevant | Gluten-free
Savoury and sweet recipe booklet - 2022 
Gluten-free teff porridge flakes, 350 g 
Gluten-free teff & corn flakes, 380 g 
I got loose and 8 to the bottom, when 24 was my cake ring
Still an interesting acquaintance. And certainly not over-sweet. Today we'll eat at noon 👍
Hi Elsa,
The size of the cake pan was left out of the recipe! I used a 20cm cake pan, but the cake will be fine in a larger one. In this case, there will be seven layers instead of eight. The dough sticks to your fingers at first and is really soft, but you can shape it into a rollable shape on the table using flour. I hope you enjoyed the cake! 🙂
Hello!
Could I use a Beceli in this pastry and reduce the sugar by half a tablespoon without affecting the pastry. It looks delicious and a bit special, for example for a Christmas table.
With coeliac disease, pre-diabetes and high cholesterol, there is a slight problem. Nutritional values would be important when you have to cut down on sugar and fat (and of course cereals).
And in this case of pre-diabetes, sugar balance has to be especially guarded. This is what I have allowed myself to be told.
Greetings Vuokko (not a rose, but a flower :))
Hello Vuokko,
We haven't tried this recipe with anything other than butter, but I think it would work. The taste might be a little different, as butter has a stronger flavour than margarine. So it's not worth compromising on the quality of the honey to get a lot of flavour in the cake! Note that Becel recommends using at least 60% margarine in your baking.
How much is 4 tablespoons of honey in grams? Honey is very difficult to measure with a spoon.
Hi Vappu,
One tablespoon of honey is about 20 g, so this recipe uses about 80 grams of honey 🙂 You can drizzle a little oil on the tablespoon measure, so the honey will flow out of the measure easily.