The Most Delicious Honey Cake with a Secret Ingredient... Dates! Made in Large Texas Tins and Glazed to Perfection. Parve (non dairy) For Rosh Hashanah and Gluten Free.
1/3cupneutral oilexpeller pressed, such as safflower oil
1/2teaspoonpure vanilla
1/8teaspoonalmond extract
1 1/2 cupsgluten free flour blendI use King Arthur's measure to measure (can use traditional flour too)
1/2 cupalmond flour
2teaspoonsbaking powder
1teaspoon baking soda
1teaspooncinnamon
1/4teaspoonnutmegfreshly grated
1/2teaspoonsea salt
1/2cupchopped walnuts
1recipeKaren's Raspberry Glaze
2tablespoonstoasted sliced almondsoptional
Instructions
Add pitted dates and fresh apple cider to a small pot to fit. Bring to a boil; reduce toa simmer and cover. Cook until dates are very soft, 10 minutes. Uncover set aside to cool.Preheat the oven to 350 degrees. Grease the tins well with oil. When cool, purée the date mixture in a small food processor until smooth.
Add 2 egg whites (save the yolks!) to the bowl of a stand mixer. Add 1 teaspoon sugar and whip with the balloon whisk until firm peaks form.Gently scoop the mixture into a bowl to fit and set aside briefly.
No need to clean the work bowl - add the egg yolks, honey, coconut palm sugar and beat with the paddle until light and creamy over medium speed - one minute.Scrape the bowl with a rubber spatula; add the cooled date mixture and oil. Mix on low spead until incorporated, 30 seconds.
Sift the flour, add to the bowl with almond flour, baking powder, baking soda, sea salt and walnuts. Mix on low speed until just incorporated. Fold in the egg whites gently in 2 batches until just incorporated with rubber spatula.Add the batter into the tin, making 6 cakes. Batter will be about 2/3's full. Hint: Use a large cookie scoop too!
Bake until the honey cakes have risen nicely and their tops feel firm to the touch - 20 minutes. Do not overbake. Crack the oven door open and leave the cakes in the oven for 5 minutes. Add the tin to a cooling rack.Glaze when the cakes are almost room temperature; a touch warm. Top with toasted almonds if using. Slice the cakes and serve.Makes six cakes, 3 servings each.
Notes
Karen's Raspberry Glaze: Add 1 tablespoon soft, room temperature coconut oil to a medium sized bowl. Sift over 1/2 cup confectioner's sugar. Mix well with a wire whisk. Add 2 tablespoons vegan milk and two drops of pure almond extract. Add 1 tablespoon crushed freeze dried raspberries and whisk well until a beautiful pink color. Hint: add freeze dried raspberries to a sheet of waxed paper, fold over to enclose; run a rolling pin over to crush fine. Recipe can be made in a 4" x 8" loaf pan. This recipe may not be reproduced without the consent of its author Karen Sheer.