Moist Honey and Date Cake – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 175°C (345°F) and grease Round pan 22 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. 2
   Pour the boiling water over the dates and let stand 10 minutes, until softened.

   Bowl
3. 3
   Grind the dates with the soaking water into a coarse puree.

   Food processor
4. 4
   Whisk the eggs and honey until smooth.

   Whisk
5. 5
   Add the oil and the date puree and mix.
6. 6
   Sift the gluten-free flour blend and baking powder, combine with the cinnamon, 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.
7. 7
   Pour into the pan and sprinkle the topping on top.

   Baking pan
8. 8
   Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡A cake with honey browns quickly: if the top darkens before the toothpick comes out clean, cover it with foil for the rest of the baking.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let cool completely before slicing.