Teff & Honey Cake

Name: Teff & Honey Cake
Total time: 75 min
Yield: 6 servings
Ingredients: 60 g Brown teff flour; 120 g All-purpose flour; 1.5 tsp Baking powder; 0.5 tsp Ground cardamom; 0.25 tsp Salt; 2 whole Egg; 80 g Honey; 40 g Sugar; 100 g Thick Greek yogurt; 60 ml Whole milk; 55 ml Neutral cooking oil

A small honey-glazed cake with earthy brown teff, yogurt and a gentle cardamom aroma: a simple house-inspired finish to the meal.

75 minutes · Easy · 6 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Brown teff flour60 g
All-purpose flour120 g
Baking powder1.5 tsp
Ground cardamom0.5 tsp
Salt0.25 tsp
Egg2 whole
Honey80 g
Sugar40 g
Thick Greek yogurt100 g
Whole milk60 ml
Neutral cooking oil55 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat, egg and milk. This cake is not gluten-free.

Method

Prepare the tin and oven

Heat a conventional oven to 175°C (350°F), with a rack in the centre. Use 5 ml of the oil to grease a 20 cm round cake tin at least 4 cm deep, then line its base with baking parchment. Whisk both flours, baking powder, cardamom and salt together in a bowl.

Combine the batter

In a second bowl, whisk the eggs with 65 g of the honey, the sugar, yogurt, milk and remaining 50 ml oil until smooth. Fold in the dry ingredients just until no dry flour remains. The batter should be thick but pourable. Scrape into the prepared tin and level the surface. Do not taste the raw batter.

Bake until set

Bake for 28–35 minutes, checking from 28 minutes. The centre should spring back when lightly touched and a skewer inserted into the centre should come out clean or with a few dry crumbs, not wet batter. If the top browns before the centre sets, loosely cover with foil and continue baking; doneness matters more than the clock.

Cool and glaze

Let the cake stand in its tin for 10 minutes, then carefully turn it onto a rack, remove the parchment and set it right side up. Spread the remaining 15 g honey thinly over the warm top. Cool for at least another 15 minutes so the crumb settles, then cut into six wedges. Serve without additional toppings.

Use milled brown teff flour, not whole teff grain. The wheat flour supports a tender, sliceable crumb. This is a house dessert inspired by teff and honey, not a traditional Ethiopian cake claim.

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