Ingredients:
- Dairy Free Nut Milk 150 g
- Honey 300 g (50 degrees)
- Gluten Free Flour Blend 300 g
- Hazelnut Flour 25 g
- Baking Powder 20 g
- Eggs (4 large) 200 g
- Brown Sugar 60 g
- Ground Cinnamon 6 g
- Nutmeg 1 g
- Ground Star Anis 2 g
- Freshly Ground Black Pepper 1 g
- 3 Ground Cloves
- Ground Ginger 5 g
- Ground Fennel 1 g
- Vanilla Extract 5 g
- 1 candied slow cooked orange – mashed. (1/2 cup of sugar, 1 large orange, skin on, 2 cups of water: cook on low for 40 – 60 minutes, drain and mash or liquidize.)
- Orange Zest (the grated zest of 2 oranges)
- Salt 2 pinches
- 3 tablespoon of dairy free butter (one for greasing the pan)
- 2 tablespoons of coconut cream
Steps:
- 1. Prepare the materials/ingredients: Butter the mini cake moulds evenly and preheat the oven to 160 C°. Sift the flour and baking powder. Add the spices and salt and set aside.
- 2. Make the French Spice cake Batter:
- Over low heat warm the honey (about 50 degrees).
- Whisk the eggs and sugar for a minimum of 5 minutes.
- Add the warm honey and whisk for a further 5 minutes.
- Warm the nut milk and 2 table spoons of df butter over low heat. (do not boil)
- At low speed add the flour/baking powder/spice mix to the honey / egg mixture,
- Add the mashed candied orange, vanilla extract, and the freshly grated citrus zest.
- Once everything is properly mixed in, add the warm nut milk and butter very slowly.
- 3. Bake the Spiced Honey Cake: Fill the mini cake pans with the batter and bake for about 18 – 22 minutes, until golden. Insert a skewer at the center of one of the little cakes, if it comes out clean, then the orange spice cake is done. Let it cool for 5 minutes then remove from the cake pans and let it cool down completely over a wire rack
- NOTE: If you would like to cook this in a bread tin, it is possible, but needs to be tented with foil and cooked twice as long – 40 – 44 minutes, at 180.
