Gluten Free Honey Cake

This Gluten Free Honey Cake is moist and bursting with honey flavour, with a perfect crumb and a delicious, candied walnuts topping. It is a perfect Rosh HaShanah dessert leading to a sweet year to come! This cake recipe can be made in a large loaf pan, in three six-inch cake molds, or in six individual bundt cake molds or muffins molds.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 12 servings

Ingredients

For honey cake:

• 1 cup honey
• 1 cup coffee or tea
• 2 eggs
• ¼ cup brown sugar
• ½ cup butter melted, oil, or coconut oil
• 1¼ cup almond flour
• 1½ cup gluten-free oat flour or 2 cups all purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 tablespoon orange zest
• ½ teaspoon salt

For glaze and nut topping:

• 1 cup powdered sugar
  3-4 teaspoon orange juice or milk or more, as needed

For candied walnuts topping:

• 1 tablespoon butter
• ½ cup walnuts halved
• 1 tablespoon honey

Method

1. Preheat oven to 350 F. Grease and prepare a 9 x 5-inch cake pan, 6 mini bundt cake pans, or 4 square 6-inch mini loaf pans. For easy removal, you can also insert parchment paper into the rectangular cake pans.
2. In a bowl, stir together honey and coffee (or tea). Let cool to room temperature.
3. In a large bowl, beat together eggs and sugar until well emulsified. Gradually add melted butter or oil. Whisk to combine (you can also do this in the bowl of a standing mixer).
4. Gradually whisk in cooled honey mixture.
5. In another bowl, combine dry ingredients: oat or all purpose flour, almond flour, baking powder, baking soda, cinnamon, orange zest and salt. Gradually and slowly whisk dry ingredients in with the wet until just combined (you can keep doing all this in a standing mixer).
6. Pour batter into prepared cake pans. Transfer them onto a baking sheet and bake at 350 F until a toothpick inserted in the middle comes out clean: 20-30 minutes for mini cakes, 40 minutes for a loaf pan cake, or 50-60 for a bundt cake.
7. Make glaze – while cakes are baking, prepare glaze: transfer powdered sugar to a bowl, and gradually add in the orange juice, whisking throughout until a thick, pourable glaze is achieved.
8. Make candied walnut topping – toast honey glazed nuts: in a large non-stick skillet set to medium heat, melt butter. Add honey and nuts. Mix well with a spatula. Cook over medium heat for five minutes, stirring often. Pour nuts onto a parchment-paper lined baking sheet or large platter, and let cool.
9. When cakes have come out of the oven, let them cool in pans for 10 minutes. Then, invert onto a cookie drying rack, and let cool fully. Once cake are cool, pour frosting over cake. Top with honey-glazed walnuts.
10. Leftover cake will keep in the refrigerator for 4 to 5 days. All the components (cake, glaze and candied walnuts) can also be prepared in advance and kept separately.
11. Notes: You can use all purpose gluten free flour in place of the oat flour.

From  immigrantstable.com