Gluten FreeHoney Cake

Parve, dairy free, vegetarian

This is the recipe for the cake I make every year at Rosh Hashanna. I say nearest because sometimes I add a little extra spice or sprinkle the top with almonds, add almonds or raisins or orange juice or coffee. But its very nice without any of these in.

This is very much an English cake as you can see by the use of Golden syrup, I think it's called Corn Syrup in the States. If you can’t get golden syrup use runny honey about 300g (10oz) and some treacle 150g (5oz)

It is very like my mother’s cake - which is made with ordinary flour and which I bake every year for countless friends.

Use the empty tin or jar from the syrup to do all your wet measuring.

450g (1lb) tin golden syrup (corn syrup)
Fill tin with hot water - 300ml
Half fill tin with sunflower oil -150ml

3 large eggs - free range
200g (7 oz) of sugar
200g (7 oz) rice flour or g/f flour
200g (7 oz) corn flour (starch) (or tapioca if you are allergic to corn)
1tsp bicarbonate of soda
3 tsp ginger,
1tsp cinnamon

This is an all in one recipe

Pour the syrup into a large mixing bowl, fill tin with hot water - pour in;
Half fill tin with sunflower oil add to bowl. Add the other ingredients carefully and fold slowly together (prevents all the liquid slopping out the bowl) and then beat well. The resulting mix is very runny and whatever you do do not open the oven door for the first 40 minutes or it will drop in the middle.

I find it better to use loaf tins for this so that the centre bakes reasonably

Half fill two 900g (2lb) lined cake tins

Bake for 45mins approx at 350ºF 180ºC, Fan 160ºC, Gas 4-5. (Moderate-Moderatly hot) . Test with a toothpick if clean remove if not then cook for another 5-10 minutes covering with aluminium (tin) foil if you wish.

Allow to cool for 10 minutes before lifting from tin and continue to cool on a rack. These will keep for 2 weeks plus.

British Gluten Free Honey Cake