The Culinary Guide, 28 June
2005
ALMOND RISES OVER DORSET
Award-winning craft bakery, Honeybuns, has launched a new gluten and wheat-free slice to join its range of handmade cakes and slices.
Perfect with a cup of tea or as a decadent dessert, the new cake, called Almond Moon, is a delicious combination of crunchy polenta shortbread topped with almond frangipane and chunky pieces of toasted almonds and cranberries.
Based on an old dairy farm in rural Dorset, Honeybuns has led the field in producing luxurious cakes and bakes for people with wheat and gluten intolerances or allergies.
“Almond Moon is a real almond lover’s cake. The absence of flour intensifies the natural almond flavour of the cake and the polenta and the ground almond shortbread base is deliciously crunchy and buttery. By using ground nuts rather then wheat where that all the ingredients contribute to the overall flavour and texture amazed at the dry ‘wheat-free’ offerings sold to people and we are tasting, re-testing and tweaking our recipes to ensure that each of them are delicious. Our cakes are intended for everybody, coeliacs and non-explained Emma Goss- Custard.
In keeping with Honeybuns’ policy of sourcing ingredients locally. The Almond Moon is made with Dorset butter from Denhay Farms, free-range egg farm which is in the next village to Honeybuns and ground almonds from local supplier Handley Cross Farm Foods.
Emma is running gluten-free baking courses on the farm at Honeybuns the course will include a morning in the bakery learning how to make gluten-free cakes, a generous lunch of locally sourced food followed by a talk. There will also be cakes, recipes and local goodies to take home.
The new Almond Moon retails at £2.50 and is available at independent farm shops and delicatessen throughout the country.
For further information about Honeybuns and the gluten-free baking courses please contact Honeybuns on 01963 23597, email thebee@honeybuns.co.uk visit www.honeybuns.co.uk