Gluten-Free Honey Cake

Prepare the Cake Dough

1. Gather your required ingredients.

   

1. Place a heat-safe bowl over gently-simmering water.

1. Add the butter, honey, and sugar, heating gently until melted.

1. Add the egg, baking soda, and salt, whisking continuously.

   

1. Heat the contents gently for about 15 minutes, until golden, bubbly, and slightly thickened.

1. Gradually fold in half (approximately 110 g) of that gluten-free flour, mixing continuously.

   

1. Cook for 5–10 minutes more, or until the dough visibly thickens.

1. Remove from heat, mix in the remaining flour and fresh orange zest. Allow the dough to cool slightly.

   

Bake Cake Layers

1. Preheat the oven to 375°F (190°C).

1. Divide the dough into 8–10 equal portions.

1. Roll each portion thinly on parchment paper into circles (approx. 18–20 cm / 7–8 inches). Dust surface with rice flour to prevent sticking.

1. Use a plate or cake tin to cut layers into perfect circles before baking. Keep the cut-offs aside for decoration.

   

1. Bake each layer separately for about 5 minutes until golden. Let cool completely.

Make Honey Cream

1. Combine the sour cream, heavy cream, and honey. Whip until smooth, creamy, and slightly thickened.

   

Assemble the Cake

1. Spread the cooled cake layers evenly with cream, stacking them one by one.

   

1. Cover the cake entirely with remaining cream.

   

1. Grind the reserved cake layer cut-offs into fine crumbs and use them to dust the entire cake surface.

1. Drizzle honey generously and decorate with fresh raspberries and herbs.

   

1. Chill in the refrigerator for at least 2 hours before serving.