A sweet and fruity spiced gluten-free cake!

I love fresh raspberries. The delicate sweetness and the subtle texture of this cute berry are exclusive. By adding cardamom, a complex spice, created a luscious sweet aroma that filled my entire house. Honey was my way to bring one more natural sweet flavor to this treat. I think we got it all covered – gluten-free, fresh fruit and spice, and natural sweetness. You are very welcome!

Ingredients:

  • 2 cups of gluten-free all-purpose flour
  • 4 tsp baking powder
  • 2 large eggs
  • 1/2 cup or 125 ml milk
  • 4 1/2 oz of melted unsalted butter (around 9 tbsp)
  • 1/2 cup superfine sugar (to avoid sugar use Maple syrup or Honey)
  • 2 tsp ground cardamon
  • 1 tsp natural vanilla extract
  • 5 1/2 oz raspberries (fresh or frozen – around 1 cup). I prefer fresh.

Honey Syrup Ingredients:

  • 1/2 cup of water
  • 1/2 cup honey
  • 2 tbsp caster or superfine sugar (skip this if avoiding sugar)
  • 1/4 tsp natural vanilla extract

Method:

  1. Preheat oven to 350 degrees.
  2. Grease a round cake pan with nonstick cooking spray and line the base with parchment paper.
  3. Combine gluten-free all purpose flour, with the baking powder, and ground cardamon in a medium bowl. Mix these dry ingredients well.
  4. In a separate bowl, beat melted butter and sugar until the mixture appears pale & creamy. Add eggs one at a time, vanilla and milk until well combined.

5. Add the dry mix into the egg mixture and mix well. Do not over-mix.

6. Gently fold the raspberries into the mixture.

7. Pour the cake batter into the prepared pan and lightly smooth the surface.

8. Bake for 40-45 minutes, or until a cake taster inserted in the center comes out clean.

9. Remove the cake from the oven and punch a few holes all over the cake.

To make the Honey Syrup:

  1. Add water, honey and sugar in the saucepan and stir over low heat.
  2. Add vanilla and mix it well until the sugar has dissolved. Remove from heat.

3. Pour half the syrup over the cake with a spoon. Leave the rest for serving. Adjust the amount of honey syrup based on your desired sweetness.

4. Allow it to stand for ten minutes, slice it and serve with whipped cream or remaining honey syrup.

Mmmm…,mine turned out delicious. Just a little crumbly because it’s gluten free. The honey syrup on top made it moist and extra sweet. Serve it warm if you like. 👌😋

Enjoy…! 😊 Try it out and let me know what you think!😊