Grandma's Honey Cake - Gluten-Free Variation

READY IN: 1hr 20mins


  • 5
    eggs, separated
  • 12 - 23
    cup sugar
  • 23
    cup honey
  • 1
    tablespoon honey comb, real honey comb piece, not candy (optional)
  • 12
  • 1
    cup walnuts, finely chopped
  • 12
    cup almond meal (ground blanched almonds)
  • 12
    cup cornflour (corn starch)
  • 23
    teaspoon baking soda
  • 14
    teaspoon white vinegar (not malt!)


  • Preheat oven to 150°C (300°F) if fan-forced, 160°C (320°F) if not. Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
  • In a large mixing bowl, start beating the egg whites (optionally add a few drops of concentrated lemon juice or a pinch of cream or tartar to strengthen the foam). Gradually add sugar, continuing to beat until the mixture is very thick (about 3 min with an electric mixer on high speed).
  • In a small mixing bowl, beat egg yolks until pale and creamy. Beat in the honey, oil, and optionally a piece of honeycomb the size of a tablespoon.
  • In a cup, combine the almond meal and cornflour and mix with a spoon until no lumps remain. Gradually beat this flour into the honey mixture.
  • In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to honey mixture. Beat on high speed until well combined.
  • Add the chopped walnuts.
  • Fold the honey mixture into the egg whites. Stir very carefully using a spoon until just combined; do not beat again. The batter will be thick but airy, like a mousse.
  • Pour batter into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
  • Do not open the oven immediately; turn off the heat and leave the cake for at least 10 mins in the cooling oven before removing it.
  • Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter. Keeps well at room temperature for several days, and magically keeps improving!