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    Home » Recipes » Cake Recipes

    Published: Sep 3, 2021 · Modified: Aug 1, 2022 by kseniaprints · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 28 Comments

    The Best Rosh Hashanah Gluten Free Honey Cake Recipe

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    honey cakes on baking sheet with honey
    loaf pan cake and mini honey cakes on baking sheet with honey
    mini gluten free honey cake on plate with honey
    mini loaf pan gluten free honey cake with honey
    side view of mini honey cakes
    gluten free mini honey cakes for rosh hashana
    gluten free honey cake for rosh hashana
    mini loaf pan gluten free honey cake with honey

    This gluten-free honey cake recipe is moist and bursting with honey flavor, with a perfect crumb and a gorgeous candied walnuts topping. This perfect Rosh Hashanah dessert is going to lead to a sweet year to come.

    Guaranteed to be the best Rosh Hashanah cake recipe you've ever tried, these gluten-free honey cakes are going to ruin all other honey cakes for you!

    Bake these as mini bundt cakes for individual serving, in mini loaf pans to give as gifts, or as a whole loaf pan or bundt pan.

    This was inspired by my other gluten-free honey apple cake recipe on this site, and pairs well with this amazing apple and beet salad.

    Jump to:
    • This gluten-free honey cake recipe is moist and bursting with honey flavor, with a perfect crumb and a gorgeous candied walnuts topping. This perfect Rosh Hashanah dessert is going to lead to a sweet year to come.
    • A Rosh Hashana Honey Cake for a Sweet Year
    • Why do we eat honey cakes for Rosh Hashanah?
    • What makes this the best gluten-free honey cake recipe?
    • Ingredients
    • Equipment
    • Step-by-step Instructions
    • Storage
    • Tips for baking this easy gluten free honey cakes:
    • Adaptations & substitutions
    • Rosh Hashana Dessert Variations
    • When to serve gluten free honey cake?
    • FAQ
    • Pin for Later!
    • Recipe
    mini gluten free honey cake on plate with honey

    A Rosh Hashana Honey Cake for a Sweet Year

    My first experience with honey cake as a Rosh Hashana dessert came as a child in Israel. Specifically, it started with an Osem House Cake.

    Now, not to offend anyone over at Osem who may be reading this blog, but this cake gave a whole new definition to 'dry'. It crumbled open a single bite, with the dry bits clinging to the roof of your mouth and clogging your throat. The flavor profile could only be described as 'dense' and 'artificially sweet'. Any attempt to eat it without a copious amount of tea or coffee would result in a choking hazard.

    In short, it was enough to put me off honey cakes for years.

    It was only when I tried a honey cake passed through the generations in the family of a Montreal-based friend (Hi, Rochelle!) that I realized what honey cakes should taste like: moist, fluffy, flavorful, rich and deeply scented.

    Like a hug from your favorite grandmother or a long sojourn in a comfortable, worn out armchair, a good honey cake should transport you to simpler times.

    And of course, a good Rosh Hashana honey cake should serve as the opening for a sweet Jewish new year.

    loaf pan cake and mini honey cakes on baking sheet with honey
    close up on mini gluten free honey cake

    Why do we eat honey cakes for Rosh Hashanah?

    Rosh Hashanah is the celebration of the Jewish New Year, and one the High Holidays - the most important dates in the Jewish calendar.

    It is thought that if you eat sweet foods - chief among them apples and honey - on Rosh Hashana, the year to follow is guaranteed to be a sweet one!

    Over the years, honey cake has evolved to be the symbol of the ultimate sweet Jewish new year, and the ultimate Rosh Hashana dessert. Each family tends to have their own Rosh Hashana honey recipe, passed down from mother to son.

    And now, this easy gluten free Rosh Hashana honey cake recipe has become our family's favorite Rosh Hashana dessert - as well as any family who tries it!

    honey cakes on baking sheet with honey

    For more Rosh Hashana recipes:

    • Enchanted rice with grapes, feta and pistachios, or the taste of teenage love
    • Roasted beet, apple and goat cheese salad with walnuts & the Friday link round-up {GF}
    • Creamy, vegan Jerusalem artichoke soup with apples, or what happens when bitter meets sweet
    • Chicken Marbella Ottolenghi with dates and olives for Passover
    side view of mini honey cakes

    What makes this the best gluten-free honey cake recipe?

    This gluten-free honey cake recipe can be made as a Rosh Hashanah dessert or just because - but in either case, it's definitely going to be the best gluten free honey cake you'll ever try!

    Why do I say that? Because this cake is:

    • Moist with a capital M - with plenty of honey, coffee or tea and eggs, there is not an ounce of dryness here
    • Gluten-free and lactose free
    • Made with almond flour - so it has a great crumb
    • Easy - requiring only two bowls!
    • Quick - it takes about 10 minutes to prep the cake itself, and the glaze and walnuts can be made while the cake bakes
    • Can be made into mini honey cakes or served as a whole loaf cake or bundt cake
    • Endlessly customizable - check out my adaptations section below!
    • Can be made in advance

    If you love gluten free cake as much as we do, you will want to check out all of my yummy Gluten Free Cake Recipes!

    mini gluten free honey cakes

    Can I bake this Rosh Hashana honey cake recipe in a loaf pan or bundt pan?

    Yes, you can! The recipe as written makes 12 mini bundt cakes, or 4 6-inch loaf cakes.

    To bake it in a loaf pan, use one large banana-bread sized 9 x 5 inch loaf pan. I use this loaf pan, though you can also use this decorative Nordicware loaf pan for a special treat. Use the quantities stated in this honey cake recipe, and increase the baking time to 40-50 minutes, until a toothpick inserted in the middle comes out clean.

    To bake it in a bundt pan, use a pan like the one I have. Increase the recipe quantities by 1.5 times, and bake the cake for 40-60 minutes, testing it for doneness with a toothpick.

    mini gluten free honey cakes with glaze and walnuts
    honey cake ingredients

    Ingredients

    These are the ingredients you'll need to make my ultimate gluten free Rosh Hashana dessert. You can make the gluten-free honey cake recipe on its own, top it with a honey glaze, or go the whole way and make the candied walnuts and honey glaze all together.

    For honey cakes:

    • honey - use 100% gluten free honey to avoid any gluten contamination. If you are vegan, you can also use maple syrup or agave syrup in this gluten free cake.
    • coffee or tea - this provides the cake with its characteristic moist structure. Don't skip!
    • eggs - you can make this into an egg free honey cake by using JUST Eggs, or your favorite vegan egg replacer.
    • brown sugar - brown sugar, which is white sugar mixed with molasses, adds even more moistness to this delicious cake. You can use brown sugar replacement or event coconut sugar here, but the cake won't be as moist.
    • butter, melted, or oil - unsalted butter is traditional, but I love making coconut oil honey cake or even browning my butter first to add even more flavor.
    • almond flour - this is what helps give this gluten-free honey cake structure and moistness.
    • gluten-free oat flour - you can use all-purpose flour or cassava flour to make this into a flourless honey cake.
    • baking powder - gives this cake rise. Use 100% gluten free baking powder to avoid issues.
    • baking soda - augments the baking powder. Needed due to the high water content in this cake.
    • cinnamon - this deepens the flavor of the cake, but can be skipped.
    • orange zest - I love adding citrus zest to my cakes. You can use lemon zest instead, or omit altogether.
    • salt - salt helps accentuate the flavor of baked goods. You can skip it if needed.

    For honey glaze:

    • powdered sugar - this is a SWEET cake for Rosh Hashana, so there's even more sugar! You can use a powdered sugar replacement as well.
    • orange juice or milk - this binds the powdered sugar. You can even use water.

    For candied walnuts topping:

    • butter - to sautee the walnuts. You can use coconut oil.
    • walnuts, halved - walnuts go very well with honey cake, but you can use another nut if you prefer.
    • honey - of course there's even more honey in a honey cake topping.

    See recipe card for quantities.

    mini gluten free honey cakes with glaze and walnuts

    Equipment

    • Large bowl
    • 2 small or medium bowls
    • Whisk, standing mixer or hand-held mixer
    • Spatula
    • 9 x 5-inch cake pan, 12 mini bundt cake pans, or 4 square 6-inch mini loaf pans
    • Non-stick pan
    • Baking sheet
    • Parchment paper
    glazed and decorated mini honey bundt cakes

    Step-by-step Instructions

    You can make this Rosh Hashana dessert recipe as mini gluten-free honey cakes, or as one large flourless honey cake.

    Preheat oven to 350 F. Grease and prepare a 9 x 5-inch cake pan, 6 mini bundt cake pans, or 4 square 6-inch mini loaf pans. For easy removal, you can also insert parchment paper into the rectangular cake pans.

    liquid batter with whisk

    Prepare honey mixture and wet batter

    In a bowl, stir together honey and coffee (or tea). Let cool to room temperature.

    In a large bowl, beat together eggs and sugar until well emulsified. Gradually add melted butter or oil. Whisk to combine (you can also do this in the bowl of a standing mixer).

    Gradually whisk in cooled honey mixture.

    dry ingredients in bowl

    Combine dry ingredients

    In another bowl, combine dry ingredients: all purpose flour, baking powder, baking soda, cinnamon, orange zest and salt.

    Gradually and slowly whisk dry ingredients in with the wet until just combined (you can keep doing all this in a standing mixer).

    dry and wet ingredients in bowls

    Bake honey cakes

    Pour batter into prepared cake pans. Transfer them onto a baking sheet and bake at 350 F until a toothpick inserted in the middle comes out clean: 30 minutes for mini cakes, or 40 minutes for a rectangular cake.

    mixing glaze

    Prepare glaze

    While cakes are baking, prepare glaze: transfer powdered sugar to a bowl, and gradually add in the orange juice, whisking throughout until a thick, pourable glaze is achieved.

    candied walnuts in pan

    Prepare candied walnuts

    Toast honey glazed nuts: in a large non-stick skillet set to medium heat, melt butter. Add honey and nuts. Mix well with a spatula. Cook over medium heat for 5 minutes, stirring often. Pour nuts onto a parchment-paper lined baking sheet or large platter, and let cool.

    When cakes have come out of the oven, let them cool in pans for 10 minutes. Then, invert onto a cookie drying rack, and let cool fully.

    Glaze Rosh Hashana honey cakes

    Once cake are cool, pour glaze over cake. Top with honey-glazed walnuts. You can also decorate the cake with pomegranate seeds, fresh herbs or cranberries, as desired.

    glazed and decorated mini honey bundt cakes

    Storage

    Leftover cake will keep in the refrigerator for 4-5 days.

    Can I make this honey cake ahead of time?

    All the components (cake, glaze and candied walnuts) can also be prepared in advance and kept separately. The gluten free honey cake can be assembled in advance, but the longer the glaze sits, the less visible it'll become.

    honey cakes on baking sheet with honey

    Tips for baking this easy gluten free honey cakes:

    • Bake these as mini bundt cakes for a cute presentation! I used this silicone mini bundt cake mold for ease removal.
    • If you prefer a smaller cake to give as a gift, try baking it in these mini loaf pans. I used 3, and had some batter leftover for a couple of muffins.
    • Use fresh orange juice and orange zest for best results.
    • If using milk, you can also use non-dairy milk of your choice.
    • Ideally, do not substitute the honey or coffee used in the honey mixture. It helps the honey become more liquid and mix with the rest of the batter better. It also helps offset the sweetness of the honey.
    • Decorate the cakes with pomegranate seeds, fresh herbs or even cranberries later in winter.

    Adaptations & substitutions

    This gluten free honey cake recipe is a naturally gluten-free lactose free honey cake. Try the following adaptations and substitutions to spice it up:

    • You can use olive oil, coconut oil, vegetable oil or even brown butter (butter that you cook in a pan until it becomes nutty and brown) as the fat in this cake.
    • Use 2 cups of all-purpose flour if making this cake for non-celiacs or people who don't have to eat gluten-free.
    • For a vegan honey cake, substitute the eggs for JUST eggs, the honey for maple syrup or silan date syrup (I like the Just Date Syrup brand), and the butter for coconut oil or olive oil.
    • You can substitute the honey for maple syrup for a paleo honey cake.
    • For a flourless honey cake, substitute the oat flour for cassava flour.
    honey cakes on baking sheet with honey

    Rosh Hashana Dessert Variations

    Use the following tips for changing the flavor of these gluten free honey cakes:

    • Gluten-free molasses cake - substitute the honey for molasses, and add ½ teaspoon of ginger, and ⅛ teaspoon each of cloves, allspice and nutmeg.
    • Gluten free lemon honey cake - substitute the orange juice and zest with lemon juice and zest.
    • Gluten free blood orange honey cake - substitute the orange zest and the juice in the glaze with blood orange juice and zest. This gives the glaze a rosy hue, like in this blood orange cake with polenta and rosemary.
    • Gluten free olive oil and rosemary honey cake - this cakes adapts beautifully to a more herbaceous flavor profile. Substitute the butter for olive oil, and add 2 tablespoons of diced fresh rosemary to the batter. You can also decorate with fresh rosemary for a wintry, Christmas look.

    When to serve gluten free honey cake?

    Naturally, honey cakes are the perfect dessert to serve on Rosh Hashanah. But you can also serve this for tea anytime in the fall or winter - this cake simply lends itself to cooler temperatures!

    See the web story on how to make the best honey cake here.

    FAQ

    Can I make this into a flourless honey almond cake?

    You would need to sub the oat flour for a mixture of almond flour and coconut flour. However, my recommendation is to substitute the oat flour for cassava flour, which closely mimics the behavior of regular flour.

    Can I make this into a regular honey cake, using regular flour (not gluten free)?

    Yes, simply use 2 cups of all-purpose flour to make the best Rosh Hashana honey cake ever.

    Can I bake honey cake in a large pan?

    Yes - you can use individual pans or a large pan to bake the cake. See the recipe card for details!

    What if I don't have a bundt pan?

    You can use regular loaf pans for baking this gluten free honey cake as well. The cake will be even easier to get out!

    Is honey gluten-free?

    Usually, yes. You want to look at the label and make sure it is made with 100% honey - and in that case, it is gluten free honey.

    How to keep this gluten-free honey cake moist?

    Avoid overmixing the batter - this is what makes gluten free bakes dense and hard.

    How do you know when the honey cake is done?

    When a toothpick inserted in the middle of the cake comes out clean!

    Can I make this cake ahead of time?

    Yes! You can make all the components ahead of time. However, as the glaze soaks into the cake when it has time to sit, I recommend assembling everything last minute.

    How to store leftover honey cake?

    In an airtight sealed container. Alternatively, you can also wrap it in plastic wrap.

    How to keep this honey cake from sticking to the bundt pan?

    First off, spray your bundt pan with baking oil, or grease it with butter. Then if you feel it's still stuck, use a spatula and jam it into the sides of the pan, then shimmying it to get the cake loose. If any pieces break off, don't sweat it and just push them on top of the cake.

    Pin for Later!

    gluten free honey cake for rosh hashana
    gluten free mini honey cakes for rosh hashana

    Recipe

    close up on mini gluten free honey cake

    Gluten Free Honey Cake topped with honey-glazed walnuts

    This Rosh Hashanah gluten free honey cake recipe is moist and bursting with honey, with a lovely glaze and a gorgeous candied walnuts topping. You can make the cake as is, top it with glaze, or go all out and crown it with candied walnuts.
    This cake can be made in a large bundt pan, in 3 6-inch cake molds, or in 6 individual bundt cake molds or muffins molds.
    5 from 14 votes
    Print Pin Rate
    Course: baking, cake, Dessert
    Cuisine: Israeli, Jewish
    Keyword: almond flour, almonds, dairy-free, fall, gluten-free, holiday, honey, Jewish, rosh hashana, Rosh Hashanah, winter
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 12 servings
    Calories: 286kcal
    Author: Ksenia Prints

    Equipment

    • Large bowl
    • 2 small or medium bowls
    • Whisk, standing mixer or hand-held mixer
    • Spatula
    • 9 x 5-inch cake pan, 6 mini bundt cake pans, or 4 square 6-inch mini loaf pans
    • Non-stick pan
    • Baking sheet
    • Parchment paper

    Ingredients

    For honey cakes:

    • 1 cup honey
    • 1 cup coffee or tea
    • 2 eggs
    • ¼ cup brown sugar
    • ½ cup butter melted, oil, or coconut oil
    • 1 ¼ cup almond flour
    • 1 ½ cup gluten-free oat flour or 2 cups all purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 tablespoon orange zest
    • ½ teaspoon salt

    For glaze and nut topping:

    • 1 cup powdered sugar
    • 3-4 teaspoon orange juice or milk or more, as needed

    For candied walnuts topping:

    • 1 tablespoon butter
    • ½ cup walnuts halved
    • 1 tablespoon honey

    Instructions

    • Preheat oven to 350 F. Grease and prepare a 9 x 5-inch cake pan, 6 mini bundt cake pans, or 4 square 6-inch mini loaf pans. For easy removal, you can also insert parchment paper into the rectangular cake pans.
    • In a bowl, stir together honey and coffee (or tea). Let cool to room temperature.
    • In a large bowl, beat together eggs and sugar until well emulsified. Gradually add melted butter or oil. Whisk to combine (you can also do this in the bowl of a standing mixer).
    • Gradually whisk in cooled honey mixture.
    • In another bowl, combine dry ingredients: all purpose flour, baking powder, baking soda, cinnamon, orange zest and salt. Gradually and slowly whisk dry ingredients in with the wet until just combined (you can keep doing all this in a standing mixer).
    • Pour batter into prepared cake pans. Transfer them onto a baking sheet and bake at 350 F until a toothpick inserted in the middle comes out clean: 20-30 minutes for mini cakes, 40 minutes for a loaf pan cake, or 50-60 for a bundt cake.

    Make glaze

    • While cakes are baking, prepare glaze: transfer powdered sugar to a bowl, and gradually add in the orange juice, whisking throughout until a thick, pourable glaze is achieved.

    Make candied walnut topping

    • Toast honey glazed nuts: in a large non-stick skillet set to medium heat, melt butter. Add honey and nuts. Mix well with a spatula. Cook over medium heat for 5 minutes, stirring often. Pour nuts onto a parchment-paper lined baking sheet or large platter, and let cool.
    • When cakes have come out of the oven, let them cool in pans for 10 minutes. Then, invert onto a cookie drying rack, and let cool fully. Once cake are cool, pour frosting over cake. Top with honey-glazed walnuts.
    • Leftover cake will keep in the refrigerator for 4-5 days. All the components (cake, glaze and candied walnuts) can also be prepared in advance and kept separately.

    Nutrition

    Calories: 286kcal | Carbohydrates: 54g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 224mg | Potassium: 136mg | Fiber: 3g | Sugar: 30g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg
    « Gluten free cherry cobbler that will make you feel like spring {GF, dairy-free option}
    Butternut Squash Wild Rice Pilaf with Pomegranate Seeds »

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    Reader Interactions

    Comments

    1. Alene says

      September 04, 2021 at 7:26 pm

      5 stars
      Delicious! Thank you! So moist and light too, I used blanched almond flour and oat flour and butter. I did add in 1/2 tsp of cardamom and allspice and skipped the orange zest because my husband is not fond of any zest! It worked very well in a 9 x 5 loaf pan. Loved the honeyed walnuts! A good sweet snack too. Easy peasy! I recently found you and love your recipes. I wish you a sweet and healthy new year!

      Reply
      • kseniaprints says

        September 06, 2021 at 8:05 pm

        That's wonderful! I am so glad you enjoyed it and found a way to make it your own.

        Reply
    2. Megan Ellam says

      September 08, 2021 at 6:08 pm

      5 stars
      These cakes look amazing! I will give them a try for sure!

      Reply
      • kseniaprints says

        September 30, 2021 at 3:51 pm

        You're going to love it!

        Reply
    3. Kayla DiMaggio says

      September 09, 2021 at 8:21 am

      5 stars
      This GF honey cake is so delicious! I love every bite!

      Reply
      • kseniaprints says

        September 30, 2021 at 3:51 pm

        We couldn't stop eating it! Made it 4 times in two weeks.

        Reply
    4. Colleen says

      September 09, 2021 at 2:27 pm

      5 stars
      Thank goodness this honey cake is glute-free so that I can enjoy every bite. Thanks for this delicious recipe!

      Reply
      • kseniaprints says

        September 30, 2021 at 3:51 pm

        It's the same joy I feel when I find a GF recipe I like! You're going to love it.

        Reply
    5. Adriana says

      September 10, 2021 at 12:34 am

      5 stars
      What a work of art! I haven’t made honey cake but now I’m inspired ❤️

      Reply
      • kseniaprints says

        September 30, 2021 at 3:51 pm

        Oh this is seriously a breeze!

        Reply
    6. Sara LaFountain says

      September 11, 2021 at 1:13 pm

      5 stars
      Delicious gluten free honey cake for any time of year! Loved sharing this with the family over Rosh Hashana!

      Reply
      • kseniaprints says

        September 30, 2021 at 3:51 pm

        I hope your family loved it as much as we do 🙂

        Reply
    7. Luke Ratford says

      September 12, 2021 at 7:54 am

      5 stars
      A fantastic gluten-free cake recipe with the perfect amount of sweetness, we love honey in our house and my wife absolutely loved this recipe 🙂

      Reply
      • kseniaprints says

        September 30, 2021 at 3:50 pm

        I am so glad your wife approved! A good honey cake is hard to find ;p

        Reply
    8. Jacqueline Debono says

      September 12, 2021 at 9:57 am

      5 stars
      I've never had honey cake but this looks beautiful. I'm always on the look out for nice gluten free cake recipes, definitely adding this to my to-make list!

      Reply
      • kseniaprints says

        September 30, 2021 at 3:50 pm

        You will seriously LOVE it!

        Reply
    9. Jenny says

      September 12, 2021 at 4:56 pm

      5 stars
      What a wonderful recipe! Such a gorgeous honey cake, and looks delicious. Thank you for your post, I will definitely make this.

      Reply
      • kseniaprints says

        September 30, 2021 at 3:50 pm

        Can't wait to see how yours turns out!

        Reply
    10. Tristin says

      September 12, 2021 at 7:03 pm

      5 stars
      I have got to try this cake in the mini bundt pans, absolutely beautiful. Can't wait to try it!

      Reply
      • kseniaprints says

        September 30, 2021 at 3:50 pm

        They're so cute!

        Reply
    11. Chenée says

      September 12, 2021 at 7:58 pm

      5 stars
      I love honey in cakes and this one looks so perfect! Especially because it's gluten free! I can't wait to make it!

      Reply
      • kseniaprints says

        September 30, 2021 at 3:50 pm

        Hope it brings you as much joy as it did us 🙂

        Reply
    12. Julia says

      September 12, 2021 at 8:25 pm

      5 stars
      You can't believe how excited I was to try this recipe. I had honey cake twice in my life, once it was homemade from a classmate who used her grandmother's recipe. It was nothing like I've ever tasted and this was very close!

      Reply
      • kseniaprints says

        September 30, 2021 at 3:49 pm

        Oh this makes me so, so happy!!!

        Reply
    13. Enriqueta E Lemoine says

      September 12, 2021 at 10:58 pm

      5 stars
      I love that you baked your honey cakes in mini bundt cake pans. They look adorable! I'm passing this recipe to two of my gluten-free friends.

      Reply
      • kseniaprints says

        September 30, 2021 at 3:49 pm

        Yay! It's honestly one of the best GF cakes I've ever made.

        Reply
    14. Michele says

      September 19, 2021 at 5:21 pm

      These look great! I have been looking for a gluten-free recipe to use with my new Nordicware cakelet pans and these look perfect. If I wanted to make these into mini honey apple bundts, how would you suggest I incorporate apple?

      Reply
      • kseniaprints says

        September 30, 2021 at 3:46 pm

        I would dice the apple really finely and place it in the bottom! That way, it'll be at the top of the cake when you turn it over. If you're worried about the pan sticking, then mix the apples throughout. You shouldn't need more than 2 apples for this lot!

        Reply

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    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

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