I really liked the sound of the Almond Moon slice that Honeybuns Bakery has created. It’s basically a gluten free polenta, cranberry and almond cake which sounded delightful to my ears and my stomach! With this tasty treat I again opted for the mini version, however you can get a larger rectangular slice as well… a good choice in my opinion!
So as the name suggests, the Almond Moon is filled with delicious almondy flavours thanks to the main ingredient being ground almonds. Using ground almonds and polenta seems to be quite a staple idea at Honeybuns and every single time I try a cake that uses both I can totally see why, they work together really well. Polenta as a shortbread base gives the slice a resounding and tasty moist crunch. It is cakes like the Almond Moon that make me want to get straight in the kitchen! I really fancy trying out using polenta for this purpose, it makes so much sense, yet, I’ve never thought to try it myself!
Not only does the polenta base and the almond flavours work wonders on my taste buds; the dried cranberries within slice give it another dimension in terms of both texture and flavour. The almost bitter taste that comes from dried cranberries really compliments the sweet almond taste perfectly… what a good idea! I am definitely a huge fan of all Honeybuns double layered slices, the more texture in one treat the better I say!
Overall I have to say that the Almond Moon slice is frankly an incredibly well rounded and well thought out cake. I find Honeybuns a really refreshing company in that they provide an excellent variety of different baked goods, all of which are incredibly different to what other companies within the gluten free market provide. If only other brands could be as creative with their flavours as Honeybuns are, we might just have a better deal eating gluten free products than not!
If you’re interested in picking up a tasty delight in the form of the Almond Moon, then I suggest heading over to the Honeybuns’ website, and placing your order with the bakery right away!
Thanks for reading,
Becky xx