Honey Cake

We had some friends over to celebrate one of their birthdays and I wanted to make a cake that had no dairy or soy in it, so M could eat it. I decided to make a honey cake (never mind that I’m allergic to honey!). I made it a day in advance so the flavours could blossom, so to speak.

If you want, you can add a milk glaze (½ cup confectioner’s sugar and 1-2 tbsp milk or rice milk).

Ingredients:

½ cup water

2 tsp instant coffee

3 eggs

¼ cup sugar

½ cup honey

3 tbsp oil

1½ cups flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ginger (you could also use cloves)

2 tsp cinnamon

Instructions:

1. Boil the water and mix it with the instant coffee, then leave to cool.

2. Separate the eggs and beat the whites until stiff.

3. Mix the yolks with the sugar, honey, and oil until creamy.

4. Mix the dry ingredients together, then mix into the honey. Add the coffee.

5. Carefully fold the egg whites in.

6. Bake at 165 C for about 35 minutes.