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honeycake, honeycake

March 7, 2011

stirring it up

just a little bit...

I am a chocolate loving person, at the expense of all other sweets, but now that Spring is hitting, I am craving honeycake. It’s because I see the purple rosemary flowers and know how great they are on a honeycake. Honeycake is from the Apples for Jam cookbook, which is full of lovely things we can’t really have on our gluten-free-plus allergy diet, but which we can modify sometimes to fit, like the honeycake, made with the gluten-free flour of the day, ghee, duck eggs from our neighbor, and of course, delicious local honey from Beekind. Top with powdered sugar and some rosemary from your garden (preferably with purple flowers) and you have a Spring treat! It appears to be one of Lukie’s favorites too; he is ready at the bowl to help with assembly and ready at the cake to help with eating. “But you can have the rosemary pieces mama.”

Postscript: OK Julie, I’m not sure I’m allowed to reprint the recipe and really, you should buy the book Apples for Jam since I know you would LOVE it! Here is my version of the recipe:

1/4 lb ghee
1/3 c sugar
1/2 honey
1 1/2 T water
1 2/3 c flour
1 1/2 t baking powder
1/2 T cinnamon
1 T freshly chopped rosemary leaves
2 duck eggs, beaten

Grease an 8 in springform pan. Mix ghee, sugar and honey in a saucepan and add 1 1/2 T water. Heat gently and stir it until it’s all melted. Cool 15 minutes. Preheat oven to 350 degrees. Mix flour, baking powder, and cinnamon in a bowl, add rosemary, then honey mixture, then eggs and beat until smooth. (Or have a toddler mix it) Pour into pan and bake 35 to 40 minutes. When you poke the knife in a it comes out clean it’s done. You can frost with lemon frosting or just use powdered sugar and rosemary sprigs like us!

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