When I was in Scotland in March, I noticed something that a normal person would just ignore. It involves cake, so of course I noticed.
In the U.S. we love our decadent multi-layered cakes, with light filling between each layer, and a rich layer of frosting on the outside. In Scotland, though, they are really into single layers of cake. Just one large layer… sometimes with some frosting on top, most times just with a glaze. It’s so simple. Now, don’t get me wrong… every now and then, I love a big piece of chocolate cake with chocolate frosting, but I love the idea of single layer cakes.
Just the other night, I was sitting on my patio Tumbling and I came across this recipe. Naturally, I got up and made it immediately. So now, I have a lovely single layered cake, sitting in a cake dome on my counter.
Honeyed Espresso Cake
adapted from Sweet Paul
1 1/2 stick butter
3/4 cup light brown sugar
1 egg
1/4 cup coconut flour
1/4 cup sweet rice flour
1/4 cup oat flour
2 Tablespoons tapioca starch
2 Tablespoons potato starch
2 teaspoons guar gum
1 teaspoon baking powder
1 1/2 teaspoons instant espresso powder (I used one packet of Nescafe instant espresso… that I took from a hotel in Scotland)
1 teaspoon ground cinnamon
1/4 cup milk
Honey
Preheat oven to 320˚. Grease a 9-inch round baking dish (I used a pie pan). In a medium bowl, beat together butter and sugar until fluffy. Add eggs and mix well. In a separate bowl, combine all dry ingredients (coconut flour through cinnamon). Add to butter and sugar mixture and stir until all combined. Mix in milk and stir until everything is well combined and distributed. Transfer to prepared baking dish and bake for 45 minutes to an hour, until cake is set.
Let cool. Once you remove the cake from the pan, drizzle honey on top and allow it to soak in.
Enjoy!
Abigail
