Look, I know I’m 10 days late with this post. Get over it. Why is honey cake relegated to Rosh Hoshanah anyway? It’s good. It’s damn good. And while the weather continues to layer me in hoodies and sweaters, what better dessert than a cake hued like the falling leaves?
More often than not, when I’m questioning a baked good, the Germans have an answer. A cookie made from almond meal, egg whites and sugar that is neither a Macaron nor an Amaretti? Zimtstern. What do you call cake that is neither breakfasty nor frosted and ready for a dinner party? Nachtmittagskuchen. And this time? Is honey cake seasonal? Well here it is, but in Germany, Honigkuchen is a year-round delight. Sometimes baked into the shape of a horse. I’m not so clear on that part.
I started with Rosh Hashanah as inspiration, baking a traditional honey cake for a small dinner party. Unfortunately that first batch was dry as matzoh and heavy as a brick the next day. Back to the drawing board. I took a note from my banana bread (effortlessly moist) and added some fruit puree to the batter. Bananas would be delicious but utterly unseasonal so I stuck with apple sauce. It worked perfectly and the cake is now publishable. To stave off a potentially cloying cake I added some ground cardomom to the batter and topped the whole thing with toasted oats and cinnamon. It rocks.
In other news, we opened our show at the New York Musical Theatre Festival. I adore the cast and am relishing the opportunity to play yet another Catholic character (Jesus x2, now a Parisian priest). I continue to sit on my hands awaiting an answer from the folks at Food Network. I hate being the girl waiting by the telephone, but here I am. I guess I should put on a nice dress. I mean, what if they come knocking and I don’t have any eyeshadow on?
I refuse to be la femme tragique about this, but for real real (not for play play), Food Network won’t you give me a ring?
Free of Dairy, Gluten, Soy, Corn and Nuts
- 1 cup Brown Rice Flour (140g)
- ¾ cup Millet Flour (110g)
- ½ cup Tapioca Flour (60g)
- 1 teaspoon Ground Cardamom
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Xanthan Gum
- ½ teaspoon Salt
- 2 Eggs
- 1 cup Honey
- ¾ cup Apple Sauce
- ⅔ cup Rice Bran Oil (or any veg.)
- ½ teaspoon Vanilla
- ½ cup GF Oats
- 2 tablespoons Palm Sugar (or your choice)
- 1 tablespoon Rice Bran Oil (or any veg.)
- ½ teaspoon Cinnamon
- Preheat your oven to 350 degrees and grease a 9×13 loaf pan.
- In a small bowl whisk together the dry ingredients to make a complete flour blend.
- In a separate bowl, whisk together the eggs, apple sauce, oil and vanilla. No need to beat them senseless, just whisk to incorporate.
- Stir the dry ingredients into the wet making sure to scrape the side of the bowl to open up rogue pockets of flour.
- Pour the cake into your 9×13 loaf pan.
- In a small bowl mix together the ingredients for the topping. Scatter the results on top of the unbaked cake.
- Bake the cake for 45-50 minutes, or until a knife inserted into the body comes out clean.
- Eat it.
Prep. Time: 15 minutes
Baking Time: 45-50 minutes
Yield: 1 9×13 loaf