It’s Saturday. Not only that, it’s Saturday morning. The morning that fills me up with endless hope and possibility because the weekend is here. 2 days of doing whatever my heart desires. Of catching up with friends, baking more than usual, a little shopping (or alot), slow dinners and to please my inner child- staying up late!
It’s awesome how Saturday can me feel all sorts of things that bring a smile to my face. So much so that my body clock decides to be extra generous and wake me from my slumber a little earlier (7.15am) just so my Saturday morning lasts longer. FYI: I totally wouldn’t have minded sleeping until 8am.
Luckily for me, I have cake to soothe my slightly unnerved self. The perfect breakfast sort of cake, sweetened with honey and then a thick coating of blackberry jam slathered on. My mum had a stroke of utter genius when she suggested that the last honey loaf be covered in peanut butter followed by the jam. I got you there didn’t i?
I’ve been on a shopping spree lately, 5 books in the last 2 weeks, mainly because the bookstores caught me by my feet and literally dragged me in with their discounts. This Rosh Hashanah Honey Cake is from Nancie McDermott’s Southern Cakes. I’m guessing it’s typically served during the Jewish New Year (Rosh Hashanah).
I thought the cake would taste far too honey-fied if eaten in largER amounts so the sour blackberry jam tones the sweetness down while still allowing the flavour of the spiced cake to shine. I wouldn’t particularly choose it for a dessert but it’s quite decadent after I ‘destroyed’ it with peanut butter and jam. On it’s own, it’s definitely breakfast and afternoon tea worthy!
Gluten Free Honey Cake with Blackberry Jam (adapted from Southern Cakes by Nancie McDermott)
1 ½ cup GF flour blend
¼ cup almond meal
1 tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
1 cup honey
¼ strong coffee (cold)
3 tbsp canola oil
1 tbsp almond milk
1) Preheat oven to 170 degreesC. Grease and line a 9 by 2 inch loaf pan with parchment (I used 6 mini loaf tins)
2) In a large bowl, sift the flour, baking soda and baking powder. Add in the almond meal and cinnamon. Mix well.
3) In the bowl of a KitchenAid, fitted with a paddle attachment (you can do this with a hand whisk as well), mix the eggs and brown sugar until creamy. Add the oil, mix until emulsified.
4) Add in the coffee and half the honey to the egg batter. Mix well. Add in half the flour.
5) Add in the remaining honey and almond milk and the remaining flour. Mix until just incorporated. Mixture will be on the thin side.
6) Pour the batter into the loaf pan or divide evenly between 6 mini loaves. Bake for 45-50 mins (loaf) or 30-35 (mini loaf).
7) Let cool for 20 mins in tin before removing. When completely cool, spread 2- 3 tbsp of warmed blackberry jam over the top or divide amongst 6 mini loaves. Jam layer should be substantial and thick!