It’s National Cake Day and we’re celebrating with this scrumptious Honey Spice Cake recipe straight from the pages of Tartine!
Gluten-free flour blend 200 g
Oat flour 140 g
Cornstarch 1 Tbsp
Almond flour 120 g
Baking soda 1 tsp
Salt 1⁄2 tsp
Ground cinnamon 2 tsp
Ground allspice 1⁄4 tsp
Ground nutmeg 1⁄4 tsp
Neutral oil, such as canola 120 ml
Honey 170 g
Brown sugar, packed 90 g
Large eggs 2
Vanilla extract 1 tsp
Strong black tea, at room temperature 120 ml
Greek or plain full-fat yogurt 95 g
Fresh ginger, grated 1 1⁄2 tsp
This is a quick, fragrant and satisfying cake to make, filling your kitchen with a spiced honey scent. It will last for days at room temperature, improving over time.
KITCHEN NOTES: To make this nondairy for Rosh Hashanah, you can substitute almond or cashew yoghurt.
Preheat the oven to 325°F [160°C]. Butter the sides of a 9 by 5 in [23 by 12 cm] loaf pan or 8 in [20 cm] round cake pan and fit parchment paper into the bottom.
In a large bowl, combine the gluten-free flour, almond flour, baking soda, salt, cinnamon, allspice and nutmeg. In a medium bowl, whisk together the oil, honey, brown sugar, eggs, vanilla, tea, yogurt and ginger. Quickly whisk the wet ingredients into the dry ingredients and transfer the batter to the prepared loaf pan.
Bake for 1 hour, or until a knife inserted into the middle comes out clean. Cool in the pan on a wire rack for 30 minutes. Loosen the sides with a small knife and turn out onto a wire rack to finish cooling.
Store the cake in an airtight container or tightly wrapped for up to 4 days at room temperature or in the refrigerator for 1 week.
This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers-from one of the most acclaimed and inspiring bakeries in the world.
Get your copy of Tartine here.