HE12. A Gluten Free Cake

HE12. A Gluten Free Cake 18 - 20cm (7”- 8”) tin

Gluten Free Honey Cake Recipe

300g (10 oz) unsalted butter, softened

250g (9 oz) golden caster sugar

4 medium eggs

150g (5 oz) Gluten Free oat flour or buckwheat flour

150g (5 oz) ground almonds

2 teaspoons baking powder

50g (2 oz) flaked almonds

4 tablespoons runny honey

Greased, base-lined 23cm (9”) spring-form cake tin, placed on a baking tray

1. Cream butter and sugar together, add eggs one at a time, adding a little

flour with each one.

2. Fold in ground almonds, then sift over remaining flour & baking powder

and fold in gently.

3. Put into prepared tin, smooth gently and scatter the flaked almonds over

the surface.

4. Bake in a preheated oven 170ºC or gas mark 3 – 45 mins or until a skewer inserted in the centre comes out clean.

5. While cake is still hot, evenly trickle over honey.

6. Place tin on wire rack to cool before turning out.

All foods must be covered in a clear plastic bag, clingfilm, or a non-breakable see-through cake dome & be presented on a plate (or similar).