Ethiopian Bunna Coffee Cake with Cardamom Nuts
This rich, aromatic cake combines the deep flavors of Ethiopian coffee with the warmth of cardamom-spiced nuts, perfect for any occasion.
Preparation
Get these tasks done before you start cooking.
Making the Cardamom Nuts
- 1
Melt butter
In a small pan, melt the butter over medium heat.
- 2
Coat nuts
Add the chopped walnuts and almonds, tossing to coat with the butter.
- 3
Toast with spices
Sprinkle with sugar and ground cardamom, stir well, and toast for 5-7 minutes until golden. Set aside to cool.
Preparing the Cake Batter
- 1
Preheat and grease
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Combine dry ingredients
In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Tip: Sift the flour for a lighter cake crumb.
- 3
Add wet ingredients
Add butter, eggs, Ethiopian coffee, and vanilla; beat until well combined.
Tip: Do not overbeat the cake batter to avoid a dense texture.
How to Make Ethiopian Bunna Coffee Cake with Cardamom Nuts
Total time: 2 h · Yields 8 servings
- 1
Assemble the cake
Pour the batter into the prepared cake pan, then sprinkle the cardamom nuts on top.
- 2
Bake
Place the cake in the preheated oven and bake for 35-40 minutes.
- 3
Glaze the cake
Once cooled, whisk together powdered sugar, Ethiopian coffee, and vanilla. Drizzle over the cake.
Chef's Tips
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 ahead?
Yes, the cake can be made a day in advance without the glaze.
What can I substitute for nuts if I have an allergy?
Omit the nuts or use seeds like pumpkin or sunflower seeds for texture.
Can I use instant coffee instead of brewed coffee?
Yes, dissolve 1 tablespoon of instant coffee in 1 cup of hot water.
Is there a gluten-free option for this recipe?
Substitute with a gluten-free all-purpose flour blend.
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