Recipes Desserts Cake Honigkuchen (Gluten-Free Honey Cake) 1 Review Inspired by German cake recipes from a 13th-century cookbook, chef Alex Hrabovsky and his wife, Reana, developed this gluten-free honey cake using almond and gluten-free flours. The buckwheat honey they call for here is what gives this cake its signature malty, molasses notes and sets it apart. The dollops of mascarpone and drizzles of honey on top turn a simple slice of cake into a holiday dessert. By Alex Hrabovsky Alex Hrabovsky Alex Hrabovsky is a chef with over a decade of experience in the restaurant industry. He is well-versed in food and wine pairing, having cooked and catered throughout Napa Vallery in places such as La Toque, Charlie Palmer, and Beringer Vineyards. He is currently the executive chef of Open Range in Bozeman, Montana. Food & Wine's Editorial Guidelines Updated on April 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 15 mins Total Time: 2 hrs 15 mins Yield: 8 Ingredients Cooking spray 1 regular-size orange-spice herbal tea bag (such as Bigelow) 1/2 cup hot water 1 1/2 cups gluten-free flour (such as Cup4Cup Multipurpose Flour) (about 7 5/8 ounces) 1/2 cup almond flour (about 1 3/4 ounces) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 cup buckwheat honey, plus more for serving 1/3 cup vegetable oil 2 large eggs, separated 1/4 cup sliced almonds Mascarpone cheese, for serving Directions Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. Line bottom of pan with parchment paper; generously coat with cooking spray. Place tea bag in a small bowl; add 1/2 cup hot water, and let steep 4 minutes. Remove and discard tea bag. Let tea cool slightly, about 15 minutes. Whisk together flours, baking powder, baking soda, salt, and cinnamon in a medium bowl until combined. Whisk together honey, oil, egg yolks, and tea in a large bowl until combined. Add flour mixture to honey mixture, whisking constantly to prevent lumps from forming. Using an electric hand mixer, beat egg whites in a medium bowl on high speed until soft peaks form, about 1 minute. Gradually fold egg whites into flour mixture. Spoon batter into prepared pan. Sprinkle with almonds. Bake loaf in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Remove from pan; transfer to a wire rack, and let cool completely, about 45 minutes. Top servings with mascarpone and honey. Make Ahead Cake can be made up to 3 days in advance and stored in an airtight container at room temperature. Rate it Print