Photography: Con Poulos / Styling: Steve Pearce
This gluten free honey cake uses almond flour and tapioca flour so those with food intolerances can still enjoy a sweet treat. Honey, lemon and oil are combined with egg yolks and then the dry ingredients are added. Then the magic begins. Egg whites are whisked with honey and cream of tartar and this foamy mixture is folded through to create a light, delicious cake. Crowning the top of the cake are caramelised apples that are displayed like a wreath of flowers. It’s almost too beautiful to eat.
For more cake recipes, try this hummingbird cake with pineapple flowers or the impressive Italian meringue celebration cake. Plus, check out these irresistible cake recipes.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Line a lightly greased 22cm round cake tin with baking paper. Set aside.
Combine oil, honey, lemon zest and juice, and egg yolks in a large bowl and whisk to combine.
Sift the almond flour, tapioca flour, baking powder and salt into the egg yolk mixture and mix to combine.
Place egg whites in the clean bowl of an electric stand mixer. Add honey, cream of tartar and whisk to stiff peaks.
In three batches, fold the egg white mixture into the egg yolk batter. Spoon into the tin and smooth the top. Bake for 40–45 minutes or until a skewer inserted comes out clean.
Set aside to cool for 10 minutes, before transferring to a tray to cool completely.
Reduce oven to 140°C (120°C fan-forced). Thinly slice the apples using a mandolin. Arrange in a single layer on a tray lined with baking paper. Brush each side with honey, then drizzle with remaining honey.
Bake for 1 hour 30 minutes–2 hours, or until apples are caramelised and sticky. While warm, transfer to a sheet of baking paper to firm and cool.
Decorate cake with apples. Drizzle with honey to serve.
Be the first to read this story by subscribing to Home Beautiful magazine.
