This cake’s floral bouquet “says” summer. Making it conjures images of beach roses, bees harvesting pollen, lazy late July afternoons, and warm evenings. Serve it with a side of minted greek yogurt and a generous handful of fresh blackberries: a satisfying compliment to the honey’s sweetness. It’s special… a perfect summer birthday cake.
Buy local honey if you can. We used Sparky’s from Hope Maine. Blackberry Honey from Silver Bow, Oregon, which one can get at The Honey Exchange, would have been nice, but I wanted the harvest from bees closer to home. You’re most likely to find Rose Water in the Hispanic Food section of your local market, or a specialty market dedicated to south-of-the border cooking.
Gluten Free Rose Water Honey Cake – Serves 8-10
3/4 cup honey
1/2 cup rose water
1/2 cup vegetable oil
2 teaspoons lemon juice
1 1/2 cups (9 oz.) GF Flour Mix (ours, yours, or Trader Joe’s)
1/2 cup (2.5 oz.) millet flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xantham gum
1/4 teaspoon salt
2 large eggs
1/4 cup sugar
1 pint plain Greek yogurt or 1 cup unsweetened heavy cream, whipped
1/2 cup fresh mint leaves, most minced, but some whole leaves reserved as garnish
2 pints fresh blackberries
Preheat the oven to 300 F, and lightly grease a 9 x 9 square baking pan
1. Combine the honey, rose water, and oil in a medium sauce pan and heat on low, stirring until blended. Set aside, add the lemon juice, and let to come to room temperature.
2. Combine the flours, baking soda, baking powder, salt, xantham gum. Whisk to blend. Add the lemon zest, and stir to coat.
3. In the bowl of a stand mixer combine the eggs and sugar and mix on medium speed until thickened and light in color (4-5 minutes.)
4. Add the cooled honey mixture to the egg mixture. Stir on low to blend. Add the dry ingredients and mix to blend, scraping down as needed. Pour the batter into the prepared pan and bake for 40-45 minutes.
5. Serve with minted greek yogurt or unsweetened whipped cream and fresh blackberries.