Gluten-free honey almond cake with hibiscus rose syrup

This gluten-free honey and almond cake recipe is a stunner! Serve with pistachios, strawberries and floral hibiscus rose syrup for a sweet afternoon tea bite or beautiful summer dessert. Created by Emma Galloway for Taste magazine

By Emma Galloway
  • 30 mins cooking
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


Gluten-free honey almond cake
  • 75 gram butter, diced
  • 1/4 cup honey
  • 3/4 cup ground almonds
  • 1/4 cup brown rice flour
  • 2 tablespoon gluten-free cornflour
  • 1 1/2 teaspoon gluten-free baking powder
  • 1/4 cup milk or milk alternative (this recipe used rice milk)
  • 1 large free-range egg
  • 1 teaspoon vanilla extract
  • 3 tablespoon pistachios, roughly chopped, plus extra to serve
  • 250 gram punnet strawberries, hulled and sliced
  • vanilla ice cream, to serve
Hibiscus rose syrup
  • 3/4 cup brewed hibiscus tea (see recipe tip)
  • 1/3 cup raw sugar
  • 2-3 tsp rosewater


  • 1
    Preheat oven to 160°C. Grease a 28cm x 18cm slice tin and line with baking paper, extending up and over the sides by roughly 2cm.
  • 2
    Place butter and honey into a small saucepan and cook over low heat until melted. Remove from heat and set aside to cool slightly.
  • 3
    Place ground almonds into a medium bowl, sieve over brown rice flour, cornflour and baking powder. Whisk to thoroughly combine.
  • 4
    In another smaller bowl whisk together milk, egg and vanilla.
  • 5
    Pour cooled honey mixture along with the milk mixture into dry ingredients and stir until just combined.
  • 6
    Transfer mixture to slice tin, making sure it fills the tin evenly. Scatter over chopped pistachios and bake for 20 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Remove from oven and set aside.
  • 7
    Meanwhile, combine hibiscus tea and raw sugar in a medium saucepan. Bring to the boil over medium-high heat, stirring to ensure sugar has melted before it boils. Once boiling, reduce heat slightly and simmer for 4-5 minutes or until reduced slightly and syrupy. Remove from heat, stir in rosewater then transfer to a small jug. (Hibiscus rose syrup can be stored in a glass jar in the fridge for up to 5 days.)
  • 8
    To serve, slice honey cake into square or diamond shapes and place into bowls. Add a handful of sliced strawberries and a scoop of ice cream. Scatter with extra chopped pistachios and drizzle with a little hibiscus rose syrup. This cake is best eaten on the day of baking, however it will store in an airtight container for 2-3 days.


  • Serves 4-6. - Dried hibiscus flowers can be found at health food and specialty food stores. To brew hibiscus tea, place 1-2 tsp dried hibiscus flowers into a mug, pour over 1 cup boiling water and set aside to steep 5 minutes or longer. If you have trouble finding dried, plain hibiscus flowers, any red hibiscus-based fruit tea can be used in its place and are available at most supermarkets.

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