Lekach – Honey Cinnamon Cake – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 170°C (340°F) and grease Loaf pan.

   ⚙ 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
   Beat the eggs, sugar and honey to a smooth batter.

   Whisk
3. 3
   Add the oil and coffee and mix.
4. 4
   Sift the gluten-free flour blend, baking powder and baking soda, combine with the cinnamon, cardamom, ginger, black pepper 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. 5
   Pour into the pan.

   Baking pan
6. 6
   Bake 50–55 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.
7. 7
   Let cool completely before slicing.