During the windy and leafy season I like to bake more than in summer time. It’s great now to sit in the early afternoon sun in front of an open door or window and taste a nice cake and a hot coffee or chocolate. This is the season for chocolate, honey and gingerbread spices. I love gingerbread!
Somewhere on Facebook I saw a short recipe for a honey cake. That sound great and I thought I will give it a try. So I took the recipe and transformed it to a cake I could bring also to friends for a nice afternoon tea or coffee time.
My honey cake is filled with jam or marzipan which gives a great taste. I used in the first coffee and cinnamon in the second I used gingerbread spices. The perfection for me!
The cake looks like made with chocolate but that come from the brown coconut sugar. It gives a great taste and color. The cake does something many paleo cakes doesn’t do: it rises during baking time. It come out a perfect loaf with 14 to 16 slices.
In addition I coated the cake with chocolate. This way the cake is juicy and fresh for a pretty long time (up to one week, just covered with a kitchen towel and in the kitchen, no fridge).
I took the cake to my cousin who is a super sweet tooth and not really convinced about a sugar free diet. He took two slices! That’s the proof that everyone will like this cake. Even a friend who never ever likes anything I bake (because healthy things are never tasty) made compliments. I have to say she tries always with a lot of courage a sample of my pastries. And lately she likes even more and more the tastes.
The honey cake is a perfect winter cake, easy to make and great to store for a longer time – if you don’t eat it all before 😉
The recipe is the basic cake, a layer of marzipan (I put two) will be added before baking. O used 250 gr of honey marzipan. If you try the cake with jam than you cut the cake after it cooled out well in three horizontal pieces, fill the cake will jam you like and then recompose the cake.
- 2.5 cup almond meal
- 100 gr coconut sugar
- 1 tsp cinnamon
- 1/2 tbsp instant espresso
- 1/4 cup chopped walnuts (optional)
- Preheat the oven to 170°C/340°F.
- Put all the wet ingredients into a blender and mix well.
- Add all the dry ingredients into the honey-egg-ghee-mix and blend again until all is well combined. It will be a little dense.
- Take a loaf pan and put some parchment paper in it. Now fill in the cake mixture. Put some chopped walnuts on the top if you like.
- Put into the oven and bake for 50 minutes. Toothpick should come out clean.
- Take out of the oven and let cool out.
The baking time depends by your oven. I baked the cake in different ovens and the time was always different so the best is to have a look already after 40 minutes and then decide for the additional time.
The cake is best if you let it stay in a cool place (no fridge) for one or two days in order to get all the taste.
Instead of walnuts you can take also other nuts. Also the almond meal could be walnut or hazelnut meal. But be aware the taste will be different.
You can serve this cake with jam or marmalade.
