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Nutritious Honey Cake

Nourishing and delicious, fortified with minerals and antioxidants from the buckwheat flour, making this cake gluten-free and heavenly!
Prep Time 40 mins
Cook Time 1 hr

Ingredients
  

  • 300 g buckwheat flour
  • 200 g coconut sugar or (soft light brown sugar)
  • 250 g honey, light and mild
  • 250 ml sunflower oil or rapeseed oil
  • 275 ml water
  • 4 eggs large
  • ½  tsp ground ginger
  • 1 tsp cinnamon
  • 2 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla bean paste, or 1 vanilla bean pod deseeded
  • 2 tbsp tbsp. red wine or (kosher kiddush wine – Palwins No.10)

garnish

  • 50 g flaked almonds (optional)
  • 2 tbsp. honey, light and mild

Instructions
 

  • Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
  • Pre-line either a 9inch (24cm) spring form baking tin, with parchment paper or cake liner or 2 x 2lbs loaf tins with loaf tin liners.
  • Place a saucepan on the stove and warm together the coconut sugar, honey, water, and oil until smooth over a gentle heat, and then remove from the heat. Leave to cool slightly.
  • Crack the eggs into a bowl and add in the vanilla bean paste and beat together using an electric mixer, food processor or by hand, until fluffy, do not over beat, then pour your syrup mixture into the eggs.
  • Sieve the flour into a mixing bowl, together with the ground ginger and cinnamon.
  • In a separate bowl, mix the wine, bicarbonate of soda and mixed spice together.
  • Gradually mix in the dry ingredients into the beaten egg, together with the wine mixture. Do not over mix. Ensure that there are no lumps at the bottom.
  • Pour the mixture into the baking tin or 2 loaf tins and place the flaked almonds on top of the mixture if you are using almonds.
  • Bake in the pre-heated oven for 60 minutes for the 9-inch cake or 45 minutes for 2 x 2lbs loaf tins on the middle shelf, inserting a knife into the middle to check it’s cooked, the knife will come out slightly moist, but it does continue cooking whilst cooling.
  • Leave the cake to cool for 10 minutes, then, using a silicone brush, lightly brush the top of the cake with honey to give it a shiny gloss and also for a little extra sweetness.
  • Put the cake tin on top of a cooling rack to allow the air to cool the bottom of the tray and leave to cool for an hour, then cover tightly with foil to keep moist.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood

Notes

LISA’S TIP - Buckwheat has become popular due to its high amounts of minerals and antioxidants and it also has health benefits in that it improves blood sugar control. Buckwheat is neither a cereal grain nor related to the wheat family of flours, it has no connection with wheat whatsoever, in fact, it is a fruit seed that is closely related to rhubarb, sorrel and knotweed. Its high in fiber as well contains small amounts of protein. This is a great cake for those who are gluten and corn free.