Individual Honey Cakes in Paper Molds with Tea and Spices – Gluten-free version
Small individual cakes are easy to hand out to neighbors and family on Rosh Hashanah, and each one stays moist in its own paper mold. Black tea gives a gentler depth than coffee, and orange and ginger add warmth. Gluten-free version: Gluten-free flour blend.
⏱ 40 min🍽 14 servings 🌍 Israeli👩🍳 Afoona🧩 2 parts
Preheat the oven to 170°C (340°F) and set on a baking sheet 14 small rectangular paper molds (about 10 × 6 cm).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Beat the eggs, sugar and honey to a smooth batter.
Whisk
3
Add the oil, tea and orange zest and mix.
4
Sift the gluten-free flour blend, baking powder and baking soda, combine with the cinnamon, cloves, ginger and salt, add to the wet mixture and Fold gently, just until no dry gluten-free flour blend remains.
⚙ FoldingSilicone spatula
💡Fold in the gluten-free flour blend only until there are no pockets of dry gluten-free flour blend: overmixing develops gluten, and the cake comes out dense.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Pour the batter into the paper cups to two-thirds of their height.
6
Bake 22–25 minutes, until the cakes are puffed and browned and a toothpick inserted in the center comes out with a few moist crumbs.
⚙ BakingOvenBaking sheet
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Cool the cakes on a rack and wrap them in plastic wrap while still warm: the next day they are moister.
Cooling rackPlastic wrap
318calories
4 gprotein
48 gcarbs
13 gfat
● protein 5%● carbs 60%● fat 36%
Per serving (100 g), of 14 servings
To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Brown sugar: measured in cup in this recipe: 1 cup = 220 g · 380 kcal per 100 g · More about Brown sugar →
Honey: measured in cup in this recipe: 1 cup = 340 g · 304 kcal per 100 g · More about Honey →
Oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Oil →
Black tea: measured in cup in this recipe: 1 cup = 240 g · 1 kcal per 100 g · More about Black tea →
Orange zest: measured in tbsp in this recipe: 1 tbsp = 15 g · 97 kcal per 100 g · More about Orange zest →
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Baking soda: measured in tsp in this recipe: 1 tsp = 5 g · 0 kcal per 100 g · More about Baking soda →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Cloves: measured in pieces: one ≈ 0.5 g · 274 kcal per 100 g · More about Cloves →
Ground ginger: measured in tsp in this recipe: 1 tsp = 2.4 g · 335 kcal per 100 g · More about Ground ginger →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking sheet· Also works: Baking pan (None) · Disposable pan (None)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
