Gluten free honey cake

This was inspired by the kind gift of a jar of very local rapeseed honey and after I posted the pictures on Twitter, I've been asked to share the recipe.

I am not gluten intolerant myself, but have friends who are, so I like to come up with recipes that we can all share and enjoy, rather than marking them out as "different", or worst still getting them a gluten-free special from the supermarket.

This is a deliciously moist cake, which can either be eaten on its own, or served with a little extra something - see  below - as a dessert.

2 eggs
120g butter
120g runny honey
60g ground almonds
80g chestnut flour 
(You can also make this with 120g of self raising flour or a combination of 40g chestnut flour and 80g self raising flour)
30g pine nuts
Grated rind and juice of one orange

Pre heat the oven to 170ºC
Lightly toast the pine nuts - I've discovered that our blini pan is perfect for jobs like this.

Keep an eye on them - they burn in a instant :-)

Cream the butter and honey.

Add the orange rind and juice and beat in the eggs.

Fold in the almonds, chestnut flour and pine nuts.

Pour the mixture into a 22cm cake tin and bake for approx 30 mins, this will depend on your cooker.

If you want to serve this as an indulgent dessert, lightly toast a handful of chopped walnuts in a small pan , then add a couple of tablespoons of honey and the grated rind of an orange. Warm gently.

Serve the cake with a dollop of Ricotta cheese - the fresher the better and the honeyed walnuts poured over the top.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk