Oats. Eggs. Honey. And little else. Who knew a perfect cake could be made without butter, cream and wheat flour – the things a few of us are forced to skip over these days?
Actually, you probably did. By now, you’ve learned from us – and our favorite bakers – that dessert need not be stamped out from your wheat-free, low-sugar way of living. An incredible gluten-free dessert recipe like this one from Flora Ex Machina is just a few ingredients away from being ready, and we promise these things can be delicious (we ate these ghee glazed cakes in under 5). Fragrant candied flowers only sweeten the deal…
This gluten-free dessert recipe may seem complex, but it is actually quite simple. It’s the specific process that helps to create the light and spongy texture, so be sure to read through before you begin and follow suit. The candied flowers are of course an optional step. Fresh flowers themselves are a perfect addition to this cake, but we’ve taken it up a notch and candied fresh and seasonal organic lilac flowers. Roses, lavender, violets, and even lemon peel are also great options. Be sure that whatever you decide to candy is both edible and organic and pesticide free.
Gluten-Free Rose + Honey Sponge Cake
1 cup of gluten free oat flour, sifted
1/4 tsp sea salt
6 eggs, separated
1/2 cup honey
2 tsp lemon zest
1 Tbsp rose water
Preheat the oven to 350 degrees F.
Separate the egg whites from yolks in separate mixing bowls. Mix the flour and the salt together in a separate bowl. Using an electric mixer, beat the egg yolks until light and fluffy, about 5 minutes.
Gradually add 1/2 the honey in and continue to beat for an additional 5 minutes. Beat in the lemon zest and rose water. The egg yolk batter should be thick and lighter in color.
Beat the egg whites in a separate bowl until they hold soft peaks. Gradually add the remainder of the honey and continue to beat until the peaks become stiffer.
With a spatula or clean hand, fold the egg whites into the yolk mixture.
Sift the flour mixture into the batter, a little at a time, making sure to gently and thoroughly fold in between additions.
Add batter to 2 un-greased 8 or 9 inch cake pans, or tube pan and bake for 40-50 minutes until golden brown and firm.
Remove from oven and turn upside-down on a rack to cool completely, at least an hour. Carefully cut around sides of cake to remove. Ice just before serving and garnish with candies flowers.
Powdered Coconut Sugar Ghee Glaze
2 cups coconut sugar
1 Tbsp coconut oil (room temperature)
1 Tbsp grass-fed ghee (room temperature)
1 1/2 tsp lemon juice
1 tsp rose water
pinch of sea salt
additional filtered water as needed
First for powdered coconut sugar: add granulated coconut sugar to a high speed blender or food processor and grind until powdered. Between processes, sift the fine powder from the granules into a separate bowl. This may take a few attempts to yield about 1 cup of powdered sugar.
In a separate bowl, using an electric mixer, beat the coconut oil, ghee and sea salt together until combined well. Slowly add the rose water and lemon juice and continue to beat. Lastly, add the powdered coconut sugar and beat until well combined.
Continue to add additional water as needed until a smooth and creamy icing consistency is created. Keep in the fridge until ready to use, and allow to thaw before icing the cake.
1 bunch of edible flowers of choice
1 egg white
additional powdered or fine coconut sugar for dipping flowers.
Note: since coconut sugar is not as refined as white sugar, it will give flowers a slight brown color. You may opt to use super fine caster sugar or other fine sugar.
Remove any stems, leaves or dry, inedible parts from the flowers.
Beat the egg white until foamy.
Using tweezers, dip flowers into egg white and then into sugar. You may need to sprinkle with additional sugar to coat completely.
Gently place on a paper towel or wax paper to dry overnight. Store in a cool, dry place and garnish your cake when it has cooled.