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Gluten Free Warm Lilikoi Mochi Cake with Honeycomb Crema

Featured in the Honolulu Star-Advertiser on December 19, 2018.
Recipe compliments of 12th Avenue Grill.

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Ingredients:

Gluten Free Warm Lilikoi Mochi Cake with Honeycomb Crema

Gluten Free Warm Lilikoi Mochi Cake:

  • 1 cup butter
  • 2 cup sugar
  • 4 eggs
  • 1 (16-ounce) box mochiko flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup half-and-half
  • 2/3 cup lilikoi concentrate (available at some local supermarkets and specialty stores)

Honeycomb Crema:

  • 1 1/2 cup sugar
  • 1/3 cup corn syrup
  • 2 tablespoons local honey
  • 1/2 cup water
  • 4 teaspoons baking soda

Directions:

Gluten Free Warm Lilikoi Mochi Cake:

  1. Preheat oven to 300°F.
  2. Spray a 9-by-13-inch cake pan with non-stick cooking spray.
  3. In an electric mixer, cream butter and sugar; add eggs one at a time until incorporated.
  4. Add mochiko flour, baking powder and baking soda.
  5. Add half-and-half and lilikoi concentrate until thoroughly combined.
  6. Bake for 30-35 minutes.

Honeycomb Crema:

  1. Combine sugar, corn syrup, honey and water in a large pot over a medium heat.
  2. Heat until color resembles very light honey color.
  3. Sieve baking soda.
  4. Add to mix; remove from heat and stir until incorporated.
  5. Spread flat on parchment paper to cool evenly and top on Lilikoi Mochi Cake.

Makes 15 servings.

Approximate Nutrient Analysis per slice Cake plus honeycomb crema (based on 15 servings):
490 calories, 16 g fat, 9 g saturated fat, 85 mg cholesterol, 600 mg sodium, 84 g carbohydrate, 0 g fiber, 56 g sugar, 5 g protein

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