Fragrant Ethiopian Spiced Honey Cake with Teff Flour
Dive into the rich flavors of Ethiopia with this teff flour-based honey cake, infused with warm spices like cinnamon and nutmeg for a delightful dessert experience.
Preparation
Get these tasks done before you start cooking.
Preparing the Spice Mix
- 1
Combine spices
In a small bowl, mix together the ground ginger, cardamom, and cloves.
- 2
Set aside
Set aside for later use.
- 3
Check freshness
Ensure all spices are fresh for optimal flavor.
Preparing the Cake Batter
- 1
Preheat oven & prep pan
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Sift dry ingredients
In a bowl, sift together teff flour, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
- 3
Cream butter & honey
In a separate large bowl, cream the butter and gradually add honey until light and fluffy, then mix in eggs one at a time.
Tip: Do not overmix the batter; it may result in a dense cake. Use room temperature eggs for better emulsification.
How to Make Fragrant Ethiopian Spiced Honey Cake with Teff Flour
Total time: 2 h · Yields 8 servings
- 1
Combine ingredients
Gradually add the dry ingredients to the wet mixture, alternating with Greek yogurt. Stir until just combined.
- 2
Fold in spice mix
Carefully fold in the prepared spice mix along with the vanilla extract into the batter for an even distribution of flavors.
- 3
Bake the cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container at room temperature for up to 3 days.
Can I make this cake ahead?
Yes, this cake can be made a day in advance; it allows the flavors to meld beautifully.
What can I substitute for teff flour?
You can use whole wheat flour or almond flour, though the flavor and texture will differ slightly.
Is there a vegan option for this recipe?
For a vegan version, substitute butter with coconut oil and eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
Can I freeze this cake?
Yes, wrap the cake tightly in plastic wrap and foil, then freeze for up to a month.
You might also love
Browse all recipes
Zucchini Corn Fritters With Spicy Scallion Aioli
Grilled Eggplant Salad With Tahini Dressing
Watermelon Berry Salad With Honey Lime Vinaigrette
Zucchini Tomato Gratin With Parmesan Crust
Mexican Street Corn With Cotija Cheese
Cherry Tomato Pasta With Whipped Herb Ricotta
Explore more from TastyFood
Looking for something different? Browse by category.