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I have yet to post a sweet recipe during my six months of contributing recipes to Autoimmune Paleo, but I felt like I owed you one from my past! Growing up, my treat consumption was mostly limited to Middle Eastern desserts like Ma’amoul (date-filled cookies), Baklawa (flaky, nutty, syrupy pastry), and dried Medjool dates stuffed with pistachios. Most Arabic treats are flavored with honey and the floral notes of rose water and/or orange blossom. In fact, I shared a delicious recipe for Middle Eastern Glazed Chicken which used the former!
This cake would be considered in America to be a “snacking cake” as it does not have any frosting or glaze. I have a no more than 1/4 cup of sweetener limit on all of my dessert recipes, so do not expect a sugar rush after a slice of this Honey Cake. It’s about changing our palates to enjoy mildly sweet foods rather than the other way around!
If baking is one of your hobbies but you are only interested in Autoimmune Protocol goodies, then I really suggest investing in your first bag of cassava flour. I have found it to be the easiest flour to work with and does not affect the moisture level in recipes nearly as much as coconut flour. You may even be able to turn some of your favorite traditional childhood recipes into ones that suit your current needs, too!
- Coconut oil, for greasing pan
- 2 green plantains, peeled and chopped*
- ½ cup palm shortening, room temperature
- ¼ cup liquid honey
- ¼ cup orange juice
- 2 tbsp orange blossom water
- 1 tbsp rose water
- 2 tbsp gelatin
- ⅓ cup hot water
- ¾ cup cassava flour
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 cup coconut flakes
- Honey, for drizzling
- *1 lb peeled = 1 lb, 12 oz unpeeled = 2 large green plantains
- Preheat oven to 350 degrees F. Grease a 9-inch cake pan lightly with coconut oil.
- Puree first six ingredients together in a blender until smooth.
- In a small bowl, whisk together the gelatin and hot water until frothy. Add to the blender.
- In another small bowl, whisk together the cassava, cinnamon, baking soda, and sea salt. Add to the blender and process until just combined.
- Pour into prepared pan and smooth with the back of a spoon. Press coconut flakes into the top of the batter until evenly covered.
- Bake for 38-40 minutes until the edges have pulled away from the pan and the top of the coconut flakes are golden brown. Let cool for at least 15 minutes before slicing. Honey cake is best served warm.