Inspired by German cake recipes from a 13th-century cookbook, chef Alex Hrabovsky and his wife, Reana, developed this gluten-free version using almond and gluten-free flours. With its malty, molasses notes, buckwheat honey gives this cake its signature flavor.
This just sounded too good to not make. However, it's quarantine time so I did have to modify the recipe to use what I had on hand. I don't use gluten free flour blends but I always have almond and coconut flour on hand. I have had buckwheat honey so I can appreciate its flavor but only have clover honey now. I used 2 chai blend tea bags directly from India that were a gift. I divided the honey into 1/2 cup clover honey and 1/2 cup molasses. For the gluten free flour I used whole wheat white flour with 3 Tbsps corn starch to equal the 1 1/2 cups. Baked it for 55 minutes. After resting and cooling there was the minimum little spot of sinking in the middle which is one spot that didn't bake as completely but was done enough. I do wonder if that happened because I turned the pan around in the oven half way in as my parchment paper was flapped over the top. The batter was still quite liquid in the middle at that point. Anyway, it is a wonderfully delicious, light tasting bread/cake with some spice and earthy sweetness. We used some cream cheese on top and a bit of honey. I liked it best simply with the cream cheese (again no mascarpone in our house right now!). Thanks for the recipe which will most likely be made again. Thanks!
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