After a big Rosh Hashanah dinner, this honey cake is a nice, light dessert. The honey and blanched almond flour are really good partners for this grain-free version of the traditional honey cake.
Because honey is such a big flavor in this cake, be sure to find one that tastes really good. Some commercial brands are not 100% honey, so the best bet is to look for local sources.
Also be sure to use blanched almond flour and not almond meal. There is a significant difference in both flavor and how they work in recipes. Blanched almond flour is ground more finely, has less oil than almond meal and behaves more like an alternative flour in baked goods. Almond meal is made from whole almonds ground rather coarsely and includes the skin which can be bitter. I avoid almond meal because it can turn rancid so quickly, plus it does not behave in many recipes (too greasy and heavy).
The quality of the almond flour matters, mostly in that it is fresh, so be sure to sniff to make sure it smells good and not rancid. Buy it from a reputable source. I like Honeyville and buy it directly from the company although it is available on Amazon, but way more expensive than it needs to be. If you get on the Honeyville mailing list, they will let you know when it is on sale. I have not tried the blanched almond flour from Nuts.com but I have heard it is pretty good – so there’s another alternative to Honeyville.
This cake can be made a day ahead and It’ll keep just fine wrapped in foil or stored in a tin. The outside of the cake is slightly crunchy chewy and the inside is soft with a great crumb. The pecans, or any nut you employ in its place makes the cake interesting and a little more dressy for the holiday table. Serve it plain or heat up a few tablespoons of honey and drizzle it over the cake right before serving.
This grain-free honey cake may make a fantastic holiday dessert but the leftovers are perfect for breakfast with a big cup of coffee.
|Pecan Honey Cake, Grain-Free|| |
- 120 grams neutral vegetable oil (1/2 cup)
- 240 grams good quality honey (3/4 cup)
- 2 tablespoons brewed coffee
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1 orange, zested
- 120 grams egg (2 extra-large)
- 2 teaspoons baking soda
- 3 tablespoons warm water
- 275 grams blanched almond flour (2 ¾ cups)
- 120 grams tapioca flour/starch (1 cup)
- 2 tablespoons coconut flour
- 2 tablespoons coconut sugar (or brown sugar)
- 1 ½ teaspoons baking powder
- 1 teaspoon unsweetened cocoa
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon ground clove
- 140 grams chopped toasted pecans (1 cup)
- 2 tablespoons honey for topping - optional
- Preheat oven to 325°F. Grease a 10-cup bundt pan with nonstick spray. In a small bowl whisk together oil, honey, coffee, rum, vanilla, orange zest and eggs until well combined. In a small cup stir baking soda with warm water and set aside.
- In a large bowl whisk together almond flour, tapioca starch, coconut flour, coconut sugar, baking powder, cocoa, cinnamon, salt, nutmeg and clove until blended and no lumps remain. Whisk honey mixture again and stir into flour mixture until combined and smooth. Stir in nuts. Expect the batter to be on the thick side. Add baking soda mixture and fold quickly until the liquid is mixed into the batter. The batter will loosen up and be less thick. Immediately turn into prepared pan and place in the oven. Keep the oven door open on the first click for 12 minutes while the cake starts to bake. At the end of the time the cake should be rising. Gently close the door and continue baking for 30 minutes more. Check cake and if the center is still very wiggly, bake 10 minutes more or until the center registers 190 degrees on an instant read thermometer or a tooth pick in the center comes out without crumbs. Cool on a rack for five minutes and then invert onto a serving plate. Cool to room temperature. Warm (optional) honey and drizzle over the cake before serving, if desired.