Silan Cake (gf)

Silan, or date honey, is a thick, sweet syrup made solely from dates and water. It is an ancient sweetener, going back to Biblical time, and it is likely the “honey” in the phrase “the land of milk and honey.” Even though it is quite popular in Israel and other Middle Eastern countries, I am just starting to learn to use it myself.

I developed a gluten-free silan cake for Tu Bishvat. One can make this recipe by substituting chia eggs for the eggs, vegan margarine for the butter, and plant-based milk for the milk.

INGREDIENTS

• 7½ ounces (1⅔ cups) gluten-free baking flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon xanthan gum
• 3 large eggs or egg substitute
• ½ cup silan
• ¼ cup packed light brown sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground clove
• 4 tablespoons unsalted butter or margarine, melted and cooled
• ½ cup orange juice
• 1-2 teaspoons orange zest
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1-2 tablespoons milk or plant-based milk

INSTRUCTIONS

1. Adjust oven rack to middle position and preheat to 325 degrees. Grease 8-inch square cake pan, line bottom with parchment paper, and grease parchment with shortening or baking spray. Whisk flour blend, baking powder, baking soda, and xanthan gum in bowl to combine.
2. In large bowl, mix together silan, brown sugar, salt, cinnamon, nutmeg, clove, butter, vanilla, orange juice, and orange zest. Mix into flour mixture with electric or hand-held mixer until batter is thoroughly combined and smooth.
3. Pour batter into prepared pan. Bake 30 to 35 minutes until a toothpick inserted into the center comes out clean, rotating the pan halfway through baking.
4. Let cake cool completely in pan on wire rack, about two hours. Run thin knife around edge of cake to loosen. Remove cake from pan, discarding parchment, and transfer to platter.
5. Make a glaze by thoroughly mixing the powdered sugar and milk. Drizzle over the top of the cake.