250 grams honey

400 grams g/f self raising flour

200 grams glutionuse rice flour

150 grams butter or spread

3 eggs

1 tsp baking soda

1 tsp ginger bread spices ( optional)

For layers:

350 grams custard powder

2 jars of cranberry jam/sauce (about 400 grams)

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• Topping:
• 2/3 c / 100 g G/F chocolate chips
• 1/2 c / 100 g of whipping cream
• 1 c / 120 g of chopped walnuts

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1. To make the cake, put all dry ingredients into a mixing bowl, add butter cut into cubes, along with honey, milk, and eggs. Work with your hands to form a dough. Divide the dough into 3 equal parts and roll each part out into 9 x 13 inch (24 x 35 centimetre) rectangles. Cut three sheets of baking paper matching your baking tray (mine was 24 x 35 cm). Place one piece of dough and roll evenly to make a rectangle. The dough should not be very sticky but rather velvety; however, it can easily split.  

2. Preheat the oven to 320℉ / 190℃ and bake each sheet cake in a 9 x 13 inch (24 x 35 centimetre) baking tray for about 5-10 minutes, depending on your oven. When each sheet has a golden colour, remove it from the oven and let it cool down.  

3. In the meantime, prepare thick custard using a little bit less milk than is instructed. Place cranberry jam in the bowl and add 100 ml hot water (it has to be runny). This is crucial to let the cake absorb it easily.

4. Divide the jam into 3 portions. When the cake sheets are cool, place the first one in a 9 x 13 inch (24 x 35 centimetre) baking pan lined with parchment paper. Spread 1/3 of the jam on the first cake sheet, then spread half of the custard mixture on top of the jam, top with the second layer of cake, and then spread the next portion of jam and the second half of the custard. Before covering with the third cake sheet, spread the third portion of jam on the third cake sheet and place it the other way down (the side with the jam must touch the custard). This is very important to get the needed moisture. Cover with plastic wrap and refrigerate overnight (or even two).  

5. When done cooling, prepare the topping: place chocolate chips in a bowl, and in a small pan, heat up cream and pour it over the chocolate chips. Let sit for a few minutes and then mix to combine. Pour over the top of the cake. Decorate with walnuts. Store in the fridge until ready to serve, but make sure to bring to room temperature before serving; the honey will be much more aromatic, and the cake will be soft and tender.

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