Honey almond cake with pistachios, strawberries & hibiscus rose syrup
READY IN 30 minutes SERVES 4-6 GLUTEN FREE
75g butter, diced 1/4 cup honey 3/4 cup ground almonds 1/4 cup brown rice flour 2 Tbsp gluten-free cornflour 11/2 tsp gluten-free baking powder 1/4 cup milk or milk alternative (I used rice milk) 1 large free-range egg 1 tsp vanilla extract 3 Tbsp pistachios, roughly chopped, plus
extra to serve 250g punnet strawberries, hulled and sliced Vanilla ice cream, to serve HIBISCUS ROSE SYRUP 3/4 cup brewed hibiscus tea (see Cook’s Notes) 1/3 cup raw sugar 2-3 tsp rosewater
1 Preheat oven to 160°C. Grease a 28cm x 18cm slice tin and line with baking paper, extending up and over the sides by roughly 2cm. 2 Place butter and honey into a small saucepan and cook over low heat until melted. Remove from heat and set aside to cool slightly. 3 Place ground almonds into a medium bowl, sieve over brown rice flour, cornflour and baking powder. Whisk to thoroughly combine. 4 In another smaller bowl whisk together milk, egg and vanilla. 5 Pour cooled honey mixture along with the milk mixture into dry ingredients and stir until just combined. 6 Transfer mixture to slice tin, making sure it fills the tin evenly. Scatter over chopped pistachios and bake for 20 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Remove from oven and set aside. 7 Meanwhile, combine hibiscus tea and raw sugar in a medium saucepan. Bring to the boil over medium-high heat, stirring to ensure sugar has melted before it boils. Once boiling, reduce heat slightly and simmer for 4-5 minutes or until reduced slightly and syrupy. Remove from heat, stir in rosewater then transfer to a small jug. (Hibiscus rose syrup can be stored in a glass jar in the fridge for up to 5 days.)
8 To serve, slice honey cake into square or diamond shapes and place into bowls. Add a handful of sliced strawberries and a scoop of ice cream. Scatter with extra chopped pistachios and drizzle with a little hibiscus rose syrup. This cake is best eaten on the day of baking, however it will store in an airtight container for 2-3 days.