Nadia's Honey Glazed Cake with Sunflower Seeds

This wonderful cake has a very light moist texture, and literally melts in your mouth. The secret here is a bit of cornflour - combined with any other flour it makes it exceptionally light and soft. This cake is gluten free too! Thank you to Nadia for sharing this delightful recipe.

Ingredients

  • 2 lemons - zest and juice
  • 1 cup brown rice flour
  • 1/2 cup corn flour
  • 1 cup coconut sugar
  • 2 eggs
  • 120 g butter - melted
  • 3/4 cup coconut cream
  • 1 tsp baking powder, 1/2 tsp baking soda
  • 1 tsp organic vanilla extract
  • a pinch of salt
  • 1/4 cup sunflower seeds
  • 3 tbsp raw bush honey *Or substitute for normal honey
  1. Grate the lemons using a citrus zester, then cut them in halves, remove the seeds and squeeze the juice in a glass or a small bowl.
  2. In a large bowl combine brown rice flour, corn flour and coconut sugar. Once it is well mixed, set it aside for a while.
  3. Beat the eggs well, gradually adding a pinch of salt, vanilla, cream and melted butter.
  4. Combine it with the dry ingredients and mix until it is smooth.
  5. Now add baking powder, baking soda, lemon juice and zest into the mixture, mix well and put the batter into a baking form.
  6. Sprinkle sunflower seeds on top and put into the oven.
  7. Bake for about 35 minutes at 165C until the cake is golden, and the skewer comes out dry.
  8. Take it out and brush the top of the cake with honey, now you can return it to the oven for a few more minutes. The honey will melt and most of it will get absorbed by the cake. After several minutes take it out of the oven and allow it to cool completely before taking it out of the form and slicing it, otherwise it might fall apart into crumbly pieces. It will taste just as great, though, so if you cannot wait or do not care much about the aesthetics, enjoy it right away!

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Nadia's Honey Glazed Cake with Sunflower Seeds Comments

  • Great recipe! Love the yummy taste and knowing it's healthy. ;)

    Andrae

  • Please, what is a baking form? I assume it is a baking tin, but approximately what size?

    Yvonne Barnes

  • wow! Looks yummy! Must try this!

    Job

  • Could you use wholemeal flour and organic sugar instead of rice flour and coconut sugar?

    mel

  • Thanks so much, dear Andrae! :)

    Nadia

  • Hi Yvonne! It is a regular round baking tin, 7,8 and 9 inches - 18, 20, 23 cm respectively - will all work great :) Another option is using a muffin form to make smaller portions!

    Nadia

  • Thank you, Job! I hope you enjoy it when you try it! :)

    Nadia

  • Hi Mel, yes, organic, raw or even dark cane sugar will all work for this cake. If you use wholemeal flour it might be a bit heavier, and the texture won't be as fluffy, but if you are not gluten sensitive, it should still taste well. :) Self-raising flour will also work fine, although it is not the healthiest option!

    Nadia

  • I made two cakes- one for my G.F friend, only she declined it because it has baking powder it in so now I have tonnes (I hope it freezes?!) Also I had to melt the honey before brushing and I used walnuts instead of sunflower seeds. But other than that it's a nice recipe (a change from the norm) :)

    Pip

  • I replaced the butter with light olive oil & the eggs with 'No Egg' & it is absolutely delicious. I took some to my art class & all want the recipe. They have all sorts of delicious looking morsels every week so it was also nice for me (vegan & gluten free) to actually have something with them. Thank you so much.

    Lin

  • Hi Lin, that's fantastic to hear! Thank you for sharing your adaption to this recipe. Jenna - Tui Team

    jenna

  • I never use coconut cream what could I substitute please? Pip you can buy GL baking powder the packet will be marked.

    Beverly

  • Hi Nadia is that 165 conventional or fan bake oven please? Also what would you suggest to use instead of butter to make dairy free and how how much of it?

    sandy

  • Message to Pip. You can buy gluten free baking powder, if that is what your friend was concerned about. I'm sure it would freeze,too.

    Julia O'Sullivan

  • Wow - I made this cake today, using coconut flour (as I didn't have the other) and brown sugar. DELICIOUS with a little dollup of yogurt. :) Thank you for this recipe

    Diane

    • Hi Diane, that's fantastic to hear. Thanks for sharing this feedback on Nadia's cake :) Enjoy, Tui Team

      Tui Team