Tartine’s Honey Spice Cake

Name: Tartine’s Honey Spice Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1⅔ cups (200 g) gluten-free flour blend OR 1⅓ cups (140 g) oat flour; ⅓ cup + 1 tbsp (45 g) cornstarch; 1¼ cups (120 g) almond flour; 1 tsp baking soda; ½ tsp salt; 2 tsp ground cinnamon; ¼ tsp ground allspice; ¼ tsp ground nutmeg; ½ cup (120 ml) neutral oil, such as canola; ½ cup (170 g) honey; ½ cup (90 g) brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; ½ cup (120 ml) strong black tea, at room temperature; ⅓ cup (95 g) greek or plan full-fat yogurt; 1½ tsp fresh ginger, grated

4 steps

Prep:45minCook:30min

Leave It Out This cake will only get better with time. “The great thing about this cake is that it lasts for days at room temperature, even improving over time,” says Prueitt. There are multiple ways to enjoy it. Her favorites are: “Fresh from the oven, toasted, and served with cold salted butter, or at room temperature with softened cream cheese.” But either way, she counsels: “Choose your own adventure!”

Updated at: Thu, 17 Aug 2023 03:27:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories458.3 kcal (23%)

Total Fat25.6 g (37%)

Carbs57.4 g (22%)

Sugars30 g (33%)

Protein7.3 g (15%)

Sodium272.4 mg (14%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

200ggluten-free flour blend

⅓ cupcornstarch

120galmond flour

1 tspbaking soda

½ tspsalt

2 tspground cinnamon

¼ tspground allspice

¼ tspground nutmeg

½ cuphoney

1 tspvanilla extract

½ cupblack tea

strong, at room temperature

⅓ cupfull-fat yogurt

greek, or plan

1 ½ tspfresh ginger

grated

Instructions

Step 1

Preheat the oven to 325°F [160°C]. Butter the sides of a 9 by 5 in [23 by 12 cm] loaf pan or 8 in [20 cm] round cake pan and fit parchment paper into the bottom.

Step 2

In a large bowl, combine the gluten-free flour, almond flour, baking soda, salt, cinnamon, allspice, and nutmeg. In a medium bowl, whisk together the oil, honey, brown sugar, eggs, vanilla, tea, yogurt, and ginger. Quickly whisk the wet ingredients into the dry ingredients and transfer the batter to the prepared loaf pan.

Step 3

Bake for 1 hour, or until a knife inserted into the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Loosen the sides with a small knife, and turn out onto a wire rack to finish cooling.

Step 4

Store the cake in an airtight container or tightly wrapped for up to 4 days at room temperature or in the refrigerator for 1 week.

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