Description
This Gluten Free Greek Honey Cake is a moist, spiced dessert featuring a blend of gluten free flours, warm cinnamon, fresh orange zest, and chopped walnuts. It’s finished with a luscious spiced honey reduction that soaks into the cake, providing a rich and sticky sweetness reminiscent of traditional Greek flavors. Perfect for a special occasion dessert or an indulgent treat.
Ingredients
Scale
Cake Ingredients
- 1 cup Gluten Free Flour Blend with xanthan gum – Pillsbury & Bob’s Red Mill 1 to 1 baking flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup butter or dairy free like Earth Balance Buttery Sticks
- 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
- Prepare Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Grease and line a 9 x 9 inch pan with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a bowl, combine the gluten free flour blend, baking powder, salt, and ground cinnamon. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar using a hand mixer until the mixture is light and fluffy. This step helps incorporate air for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time until fully incorporated. Then add the milk and fresh orange zest, mixing just until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until blended. Avoid over mixing to keep the cake tender.
- Incorporate Walnuts: Fold in the chopped walnuts gently by hand to distribute evenly.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 25 minutes. Begin checking after 20 minutes to prevent over baking. The cake is done when the center just barely sets and doesn’t jiggle.
- Cool and Slice: Allow the cake to cool in the pan for 15 minutes. Then cut into 2-3 inch squares, triangles, or diamond shapes.
- Make Spiced Honey Reduction: In a saucepan over medium-high heat, combine honey, sugar, and water. Stir until the sugar dissolves, then add lemon juice, orange zest, and the cinnamon stick.
- Simmer Reduction: Bring the mixture to a boil carefully to avoid boil over. Reduce heat and simmer for 15 minutes until slightly thickened. Remove from heat and let it rest at room temperature.
- Serve: Pour the spiced honey reduction over the cut cake pieces allowing them to fully absorb the syrup for a rich, sticky sweetness. Garnish with finely chopped toasted walnuts or pistachios, fresh orange zest, or whipped cream if desired.
Notes
- Use a gluten free baking blend that contains xanthan gum for best texture.
- Watch the cake carefully in the last 5 minutes to avoid over cooking, which can cause it to be dry and crumbly.
- The spiced honey reduction can be prepared ahead and stored at room temperature for a few hours before serving.
- For a dairy free option, substitute butter and milk with plant-based alternatives like Earth Balance and almond milk.
- Garnish options like toasted pistachios or whipped cream add extra flavor and texture.
- This cake is best served fresh on the day it’s made for optimal moistness.
Nutrition
- Serving Size: 1 piece (approx. 2-3 inch square)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
