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Nut and Honey Cake perfect for celebrations

The recipe for this Nut and Honey Cake is long and it uses exotic ingredients, but the cake is good for celebrations.
The recipe for this Nut and Honey Cake is long and it uses exotic ingredients, but the cake is good for celebrations. Special to The Star

This is a long recipe that uses many exotic flours, but it is good for celebrations. You can purchase the millet, rice, tapioca, sorghum and arrowroot flours, as well as the almond meal, guar gum and Stevia, at a health food store.

Nut and Honey Cake

Makes 1 (12-inch) cake

For the cake:

7 tablespoons millet flour

7 tablespoons rice flour

3 1/2 tablespoons tapioca flour

7 tablespoons almond meal

7 tablespoons sorghum flour

7 tablespoons corn starch

1 1/3 teaspoons guar gum

1 3/4 teaspoons baking powder

1 1/3 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon cardamom

3 1/4 tablespoons arrowroot flour

2 cups Stevia baking sugar substitute alternative

1 1/2 cups pecans, toasted and chopped

2/3 cup safflower oil

2 cups pureed ripe bananas

1 cup crushed pineapple

1 cup honey

2 teaspoons vanilla

2/3 cup shredded coconut

For the filling:

2 bananas, thinly sliced

For the ganache:

1 cup milk or milk substitute

1 pound semi-sweet chocolate, cut into small pieces

1 tablespoon coconut oil

To make the cake: Preheat oven to 350 degrees. Grease a cake pan and set aside.

In a large mixing bowl, combine flours, spices, Stevia and pecans and set aside. Add the safflower oil, bananas, pineapple, honey and vanilla and mix wet ingredients except the coconut to the dry ingredients, mix on medium speed with a paddle attachment for 3 minutes.

Scrape the sides of the bowl down and fold in coconut until incorporated. Pour batter into greased pan and cover with foil. Bake in oven for 1 hour. Uncover and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.

Let cake cool completely. Split cake into 2 layers using a serrated knife.

(For a 3-layer cake do the recipe times 1.5 and bake in 3, 8-inch cake pans.)

To make the filling: Thinly slice bananas; set aside.

To make the ganache: Heat milk or substitute until scalded — tiny bubbles will appear around the side of the pot. Pour the milk over the chocolate and stir constantly until chocolate is melted and then add the coconut oil.

Layer the cooled cake halves with bananas and half the chocolate in the middle. Finish the cake with chocolate.

Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother Nature and the many growers in the Kansas City area.

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