Honey I made sponge bugs! (Gluten Free)

Ever since I laid my eyes on a Nordic Ware Christmas themed bundt tin in Harrods last Christmas I have wanted one! Unfortunately they’re quite expensive so I could never bring myself to buy one. However on a little trip down to Brighton at the weekend I found one in Homesense and it was a bargain. I can honestly say I spent the entire day which a huge grin on my face because of that tin.

The tin alone is beautiful so I knew I had to make a cake that would do it justice. I set about researching cake recipes but none quite hit the spot so I decided to create my own. What I came up with was a honey sponge, perfect for the delicate designs created by the tin.

To make this sponge you will need:

  • 200g of softened unsalted butter
  • 200g caster sugar (13 Tbsp)
  • 3 large eggs
  • 250g gluten free plain flour (16 Tbsp)
  • 2 tsp baking powder
  • 1 tsp nutmeg
  • 1/4 tsp xanthan gum
  • 1 tsp vanilla essence
  • 2 tbsp honey
  • Splash of milk

Preheat the oven to Gas Mark 4.

To begin cream together the butter and sugar until light and creamy.

Then add 3 large eggs, vanilla essence and honey (you may wish to also add a Tbsp of flour to prevent the mixture from curdling). Once you have mixed in the wet ingredients add the flour, nutmeg, baking powder and xanthan gum. You may wish to also add a splash of milk to loosen the mixture.

Once all ingredients are combined spoon the mixture into your greased tin.

(I overfilled my tin a little too much!)

Allow to cook for 20-25 minutes depending on your chosen tin.

Once cooked allow to cool in the tin. As I had overfilled my tins I levelled the bottoms off whilst they were still in the tin.

To say I was happy with how they turned out was an understatement! They tasted amazing and looked so pretty. I was in two minds as to how to decorate them. I knew that they would look very pretty with just a dusting of icing sugar but I also thought they would taste lovely with some icing.

I decided to ice some and sprinkle icing sugar over others. In order to make the icing I mixed 80g (5 Tbsp) with a Tbsp of water. I then added some pink food colouring to some of the icing.

I am very happy with these cakes and love that they can either be decorated with a dusting of icing sugar to give them a very pretty refined look or you can experiment and add colour to them.

I hope you give the sponge a try, it’s a beautiful delicate taste and nice and moist ☺️

XOXO

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