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.
Explore more from TastyFood
Looking for something different? Browse by category.