Description
This Gluten Free Greek Honey Cake is a moist, flavorful dessert featuring a tender crumb infused with cinnamon and fresh orange zest, topped with a rich spiced honey reduction. Perfect for those seeking a gluten-free treat with a sticky sweet finish enhanced by chopped walnuts and optional garnishes like pistachios and whipped cream.
Ingredients
Scale
Cake
- 1 cup Gluten Free Flour Blend with xanthan gum (Pillsbury & Bob’s Red Mill 1 to 1 baking flour recommended)
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup butter (or dairy free alternative 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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease and line a 9 x 9 inch pan with parchment paper for easy removal of the cake.
- Mix Dry Ingredients: In a bowl, combine the gluten free flour blend, baking powder, salt, and ground cinnamon. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream together the butter and white sugar using a hand mixer until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the milk and fresh orange zest, mixing until well combined.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients on a low mixer speed to avoid overworking the batter. Stir in the chopped walnuts by hand to distribute evenly.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 25 minutes. Start checking at 20 minutes to avoid overbaking; the center should just be set and not jiggly. Overbaking will result in a dry texture.
- Cool and Cut: Allow the cake to cool for 15 minutes in the pan before cutting into 2-3 inch squares, triangles, or diamonds as desired.
- Prepare 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 the cinnamon stick. Bring to a boil carefully to prevent overflow. Reduce heat and simmer for 15 minutes until slightly thickened. Remove from heat and let cool to room temperature.
- Serve: Pour the spiced honey reduction over the cake, allowing it to soak in for a sticky, rich flavor. Garnish with finely chopped toasted walnuts or pistachios, additional orange zest, and/or whipped cream if desired. Serve immediately or drizzle honey on individual servings as preferred.
Notes
- To keep the cake moist, avoid overbaking; the center should be just set.
- Use a gluten free flour blend with xanthan gum for best texture and structure.
- Dairy free butter and milk alternatives work well for a vegan variation.
- Toast walnuts or pistachios before adding as garnish for enhanced flavor.
- The spiced honey reduction can be made ahead and stored at room temperature until ready to use.
- For a more intense orange flavor, add extra zest both in the batter and the honey syrup.
Nutrition
- Serving Size: 1 piece (approximate 2-3 inch square)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
