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.