This soft and moist cake, originally from the Jewish community of Germany, contains two flavors that remind me of winter: honey and black tea.
It is a very easy dessert to make, which requires no other tools than a bowl and a whisk and which will make your afternoon snack a joy.
Honey and black tea cake
- Preparation time: 20 minutes+baking
- For a 26x12 cm pan
- Difficulty: Easy recipe
- Ingredients
- 2 eggs
- 120 g of honey
- 60 g of muscovado sugar
- 180 g of all-purpose flour
- 25 ml of seed oil
- 8 g of baking powder
- 5 g of baking soda
- 1 tablespoon of cinnamon
- 125 ml of black tea
- 50 g of almonds
- Instructions
- Preheat the oven to 350°F.
- In a cup of boiling water, put 2 bags of black tea to infuse. Leave to cool.
- In a bowl, mix with a whisk the honey, the sugar, the eggs and the oil. Add the sifted flour with the baking powder and baking soda and continue mixing. Add the tea and mix.
- Pour the mixture into a pan lined with baking paper.
- Place the chopped almonds on the top of the batter.
- Bake in the oven for about thirty-five to forty minutes.
Tips to ensure the success of the dish:
- the eggs should be at room temperature to whip better.
- I use wildflower honey, but you can use other honeys depending on the flavor you want.
- For the tea I use English Breakfast, but you can also use Earl Grey or other types of tea.
- The baking time in the oven is indicative because each oven cooks differently. If you are unsure, test with a toothpick: it should come out clean
