Gluten Free Honey Cake

Print This Page

Gluten Free Honey Cake

Adapted from Levana Cooks by My Little Blue Heron

Levana’s recipe offered a “gluten free option” using a simple cup substitution. I opted for a comparable flour weight substitution because GF flour (unless you’re using cup for cup) baking can be very heavy. So, if you don’t have one (sigh), please get a kitchen scale. They’re so inexpensive. Here’s one. (If you use cup for cup, omit the xanthan gum and measure 3 cups. But I can’t vouch for the outcome.) I used a GF flour blend from a boutique mill called Anson Mills. I adore and regularly use King Arthur GF Flour. You should use the blend you like the most. 

I tweaked the spice profile with one closer to my old recipe, and changed the procedure to one that for me, works more efficiently. My food processor is accumulating dust, and her recipe uses one. I prefer using my Vitamix and a manual whisk.

Please make sure you prepare pans with enough release/oil. I did some battle releasing my mini bundts, Loaves release with ease. They are beautiful, fill the apartment with gorgeous spice aroma, and this recipe will feed at least 12-16 people. Or, freeze and take some out when you want a slice with your tea or coffee or glass of oat milk. 

Here’s to a lovely change of season, a snap in the air, and to cool justice.

Peace and Love,

Jane

Gluten Free Honey Cake

Ingredients:

• 360 g. GF flour blend of choice (see above for some recommendations)
• 1 tsp. (3 g.) xanthan gum
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. each cinnamon
• 3/4 tsp. ground cloves
• 1/2 tsp. ground ginger
• 3/4 tsp. freshly grated nutmeg 

• 1 c. flavorless oil
• 2/3 c. brown sugar 1 cup honey
• 1 cup orange marmalade (Bon Maman at room temp. is perfect)
• 4 eggs, size large, room temp.
• 3/4 cup strong coffee, room temp.
• 3 tablespoons rum or brandy

Equipment:

Original recipe calls for 11x14 pan (!), loaf pans (2 large or various small), mini bundt, muffin pans (lined and release sprayed)

Procedure:

• Preheat oven to 350˚ F and prepare pans with release spray (even if they’re non-stick).
• Weighing your flour and xanthan gum, in a large mixing bowl, add the remaining dry ingredients to the bowl. Whisk together and set aside.  
• Place the next six ingredients (the oil through brandy) in the container of a power blender (a Vitamix is what I use.) If you don’t have one, you can use a food processor. Process, pulsing, until well combined.
• Making a small well, pour the wet ingredients into the center of the dry ingredients, and whisk the dry mixture into the wet as you turn the bowl slowly, fully incorporated the wet and dry to achieve a smooth batter. 
• Pour the batter into prepared pans. Smaller loaves and muffins will bake faster - within 30-40 minutes. Larger loaves, longer. When the product has a beautiful and darkened color and a toothpick inserted into the center of the cake comes out clean, your honey cake is ready to be removed from the oven. Let sit for about 5 minutes and then release carefully. The warm crumb is tender. Cool on rack. 
• Serve warm, room temperature, or wrap well and keep in fridge. 

Pain D'Epices for 2021

Print This Page

Pain D’Épices

Gluten (and Dairy) Free Spice Cake

Adapted by My Little Blue Heron from Les cakes de Laurent sans gluten & sans lait by Laurent Dran

Pain D’Épices is traditionally eaten at New Year’s. This loaf is a warmly spiced honey cake. Sweetness and warmth to usher in the new year is perfect. We're going to emerge from COVID, we have a new president and our first woman of color as vice president, and although we're living in the strangest of times, we're living in the most historic of times, too. It's interesting and there's much to be grateful for. Let's bake!   

Dran’s recipe calls for superfine rice flour. I replaced this with oat and sorghum flours. This combination removes that gluten-free ‘grit’, improving texture and mouth feel. You’ll be astonished that it’s gluten free. This only grit remaining is its spice legs and warmth.

The French home cook doesn’t prepare super-sized cakes. This loaf is smaller than what you’re probably used to baking. The loaf pan you’ll need is 16 x 9 cm (6.3 x 3.5 in inches .. or 6 x 4 should work). Simpler solution: double the recipe and make one large loaf and a small loaf or some cupcakes.

I’ve made this by hand, with a Kitchen Aid and with a Kitchen Aid hand mixer.

You MUST have a kitchen scale that weighs in grams. If you don’t, they’re so easy to get on Amazon. Here’s a link. This one’s $10 American on Amazon.

Guar v. Xanthan? It's an ongoing war. Pick a card.

Oven temperature is 356º F. If you don’t have a digital oven, that’s fine. Set it to 350º F. and the bake may take a bit longer.

A truc that Dran recommends is to slit the cake down the middle. He says that a small, quick slit will help to develop a “big bump”, like a madeleine. 

My experience is that the batter is far too thin to slit when you begin the bake, so you can make your “petite incision” once the cake or cakes are firm enough to do so. (My loaves develop big bumps sans the petite incisions.) 

MLBH Trucs: 

Use organic expeller pressed refined coconut oil (Spectrum brand is lovely). Your cake won't taste like coconut.

Gluten free baking is better in dark loaf pans. 

I prefer Julia Child’s recipe for equal amounts of cinnamon, cloves and mace. I like dark (try buckwheat) honey. It’ll complement the flour, and round out the warm spices. If you don’t have buckwheat honey, use whatever you have. 

In New York, daylight is at a minimum. It’s cold. Snow's coming. We're all inside and staying safe from COVID. Fill your home with fragrant spices and welcome 2021 with our new president and VICE PRESIDENT!, good health, warmth and love. 

d’épeace, be well, safe, happy and always love, love all ways,

jane

🎡

Pain D’Épices

Preparation: 

Using spray release or a neutral oil, coat the baking pans well.

Preheat the oven to 356º F. (see note above.)  

Ingredients: 

25 g. oat flour

25 g. sorghum flour

25 g. potato starch

35 g. buckwheat flour

4 g. baking powder (aluminum free is best)

1 gram guar or xanthan gum

60 g. dark brown sugar 

1 tsp. ground cinnamon

1 tsp. ground cloves

1 tsp. ground mace*(see below for spice mix closer to Julia's!)

1/4 tsp. Kosher salt 

1 egg, size large (about 50 grams) at room temperature

110 g. water, room temperature (approx.. ½ c.)

85 g. honey, buckwheat preferred

55 g. refined coconut oil, brought to liquid state. Do this in the microwave at half power until melted.

*(Spice mix, closer to Julia Child's, try: 1 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. ground cloves, 1/2 tsp. ground mace - closer to Julia Child's cake.)

Procedure: 

In a medium sized bowl, whisk together all dry ingredients and set aside.

In another bowl (or if using an electric stand mixer, in that bowl), measure out ingredients, and whisk together for a minute.

Add dry ingredients to wet and mix until combined.

Pour into prepared pan(s) and let sit for about 15 minutes before putting into the oven. Bake, depending on your pan(s) and your oven for 30-45 minutes. Bake in the center of your oven. (If baking cupcakes, baking time will be reduced.) If making the 'small incision', when loaf/loaves are firm enough to do so, using a very sharp knife or a rasp, make a quick incision along top and continue baking until cakes are firm, and a tester or toothpick comes with moist crumbs clinging. (But 'just' clinging because you don't want a gloppy pain.)

Remove from oven and cool 10-15 minutes on baking rack before releasing from pans. Cool completely before wrapping. (If you can be patient and wait, give a little time for the spices to settle. The spices will have time to mature.)

Wrapped well, your loaf will keep for a couple of days at room temperature. You can refrigerate it and bring it to room temperature before serving. This is delicious ‘as is’, with ice cream, some fruit, or for a real treat, toast and serve with butter and jam. (I love apricot or raspberry.)

Frozen, it'll keep well for several months.