Denise says:

A honey cake with a difference! Gluten free with a citrus zing of lime and oranges.  The addition of 2 carrots keep the cake extra moist. Topped with golden marshmallow peaks that certainly elevate it to a special Yom Tov cake that the whole family will enjoy.
  • Preparation Time: 25 minutes
  • Cooking Time: 1 hour
  • Serves: 10 people


  • For the Cake
  • 3 large eggs
  • 75g honey
  • 100g golden caster sugar
  • 100ml light rapeseed oil/ light olive oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange blossom water
  • ~
  • 150g ground almonds
  • 75g gluten free whole meal flour
  • 1 teaspoons gluten free baking powder
  • 75g desiccated coconut
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 200g carrots – peeled and grated
  • 2 oranges – zest only and juice of 1
  • 1 lime – zest and juice
  • 100g pistachio nuts – finely chopped
  • Marshmallow Icing
  • 3 egg whites
  • 150g caster sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract


  1. Preheat the oven to 160C/ Fan 140F/ Gas mark 3.
  2. Line the base and sides of a 22cm round spring form cake tin with baking parchment paper.
  3. Using an electric whisk, beat the eggs, honey, sugar, oil, vanilla and orange water until thick.
  4. Stir in the ground almonds, flour, coconut, spices and mix to a smooth batter.
  5. Finally stir in the grated carrots, orange and lime zest and chopped pistachio nuts.
  6. Transfer to the prepared cake tin and bake for 45-50 minutes or until cooked through.
  7. Poke holes in the surface and drizzle over 2 tablespoons orange juice and all the lime juice. Leave to cool.
  8. To make the icing, put the egg whites, sugar, and tartar in a clean heatproof bowl set over a pan of gentle simmering water. Using a hand whisk, beat the mixture for 3 minutes until the sugar has dissolved.
  9. Lift the bowl off the heat and use an electric whisk to keep beating for a final 5 minutes or until stiff and shiny peaks form.
  10. Add vanilla extract.
  11. Spread the icing over the cake, then use a blow torch (or put under a grill watching carefully) to toast the icing to a light golden brown.