After seeing this delicious Nectarine Honey Cakes recipe by Nadiya Hussain we decided we'd test out how to make it gluten free. And boy, the results were so delicious we've decided to share our recipe with you so you can have something this delicious with your tea too!
For the cake:
- 225g Oast to Host flour
- 115g unsalted butter
- 75g soft light brown sugar
- 140g runny honey
- 2 medium eggs (lightly beaten)
- 1.5tsp ground ginger
- 15g chia seeds (no need to soak)
- 2tbsps milk
- 12 slices nectarine slices, fresh or frozen
For the glaze:
- 50g unsalted butter
- 35g runny honey
- 62.5g icing sugar
Method:
1. Preheat the oven to 180 C/ Gas 4 and grease a 12 hole muffin tray really well
2. Add the butter, sugar, honey, eggs, flour and ginger to a large mixing bowl and whisk for 2 minutes until the mixture is well combined, smooth and glossy
3. Spoon equal amounts into each cavity of the tin, until you have no more mixture left. Into each hole add a nectarine slice and push the slice downwards into the batter so you can still see the nectarine sticking out.
4. Bake on the middle shelf of the oven for 20 minutes. Once baked take out and leave to cool for 10 minutes in the tin. If you try to prize them out too early they may break apart. Leave to cool on a wire rack.
5. Make the glaze by melting the butter in a small pan. Once cooled just a little, add the honey and icing sugar and mix to create a smooth honey glaze. Drizzle all over your cakes and serve.