This recipe is also dairy free but requires lots of vegetable oil instead of butter. Honey cake originates from Israel and is traditionally served on the Sabbath and at festivals, especially at the beginning of the new year when it is served in the hope of make the year ahead even sweeter.
I have to admit I was alarmed at the sheer liquidity of the cake and was really quite surprised that it rose so much and set. The addition of a whole cup of honey to the mixture makes this cake incredibly moist. I adapted the recipe and added a blended gluten free plain flour mix. I usually think the gluten free flour can tend to make sponge cakes dry out a lot more quickly than regular flour, however, this cake has so many liquid components that I honestly think it could last a week and the flavours would probably develop even more.
|Fresh from the oven|
When I removed the cake from the oven it seemed a little burned around the edges and I started to worry that the whole exterior of the cake would be as dark in colour. Waiting about 20 minutes for it to cool down seemed to take forever, I'm a little too impatient and I really wanted to see if the cake had taken on the fluted pattern from the tin.
|Successfully removed from the tin|
I was amazed to see the cake had managed to set in the fluted shape of the tin even if some of the cake wasn't perfectly smooth on top (this was completely my fault as I couldn't wait until it was any cooler to take it out - it was a new baking tin hence the childish excitement).
After leaving the cake to cool completely on the bench I set to work on the coconut cream and dark chocolate topping. In a small saucepan I warmed the coconut cream to a gentle simmer and then removed it from the heat and melted the chopped chocolate in the cream.
|Chopped dark chocolate|
The creamy mixture blended together easily and I decided against adding the corn syrup which was suggested in the originally recipe. When the mixture was ready I began to pour....
|The warm coconut - chocolate mixture is poured on top|
I was surprised at how much the mixture changed in colour as it set. The cake ended up covered in a beautifully dark ganache which had a mild coconut taste. This ganache could even be used as a topping for plain sponge cake or ice cream.
|The finished Honey Cake|
|My first attempt at food styling - do you like the pansies from my garden :)|