A simple and traditional dessert, the black honey cake stands out for its texture, color, and very special flavor thanks to the honey and black tea used in the recipe. This cake is extremely moist and keeps well for several days, making it ideal to serve for breakfast or as...
Ingredients
eggs3
Brown sugar325g
Corn oil175mL
Honey175g
Black tea, cooled1cup
Self-rising flour380g
Cinnamon1tbsp
Dried black plums100g
Chopped walnuts50g
Orange zest1tsp
Nutrition (per serving)
Calories
451.2kcal (22.56%)
Protein
4.2g (8.34%)
Carbs
65.6g (23.87%)
Sugars
45.4g (90.84%)
Healthy Fat
15.7g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Black Honey Cake
- Step 1
In a bowl, combine the eggs, brown sugar, oil, and honey.
- Step 2
Beat until the ingredients are well blended.
- Step 3
Gradually add the flour (previously mixed with the cinnamon and sifted) and the black tea, alternating between the two.
- Step 4
Once a smooth batter is achieved, add the orange zest, chopped dried black plums, and coarsely chopped walnuts. Dust the plums and walnuts lightly with flour to prevent them from sinking to the bottom of the cake.
- Step 5
Pour the batter into a tube pan that has been greased and floured.
- Step 6
Bake in a preheated oven at 180°C (350°F) for 30 to 40 minutes. Remove from the oven and let cool before unmolding.
Nutrition (per serving)
Nutrition (per serving)
Calories
451.2kcal (22.56%)
Protein
4.2g (8.34%)
Carbs
65.6g (23.87%)
Sugars
45.4g (90.84%)
Healthy Fat
15.7g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Dust the dried black plums and walnuts with flour before adding them to the batter to prevent them from sinking.
You can reduce the amount of brown sugar to make the cake lighter.
Serve the cake with tea or coffee for a perfect pairing.
Decorate the cake with powdered sugar or a chocolate glaze for a festive touch.
FAQS
Can I use a different type of tea?
Yes, you can substitute black tea with other types of tea, such as Earl Grey or green tea, but it may slightly alter the flavor.
How can I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I replace walnuts with another nut?
Yes, you can use pecans, almonds, or hazelnuts as a substitute for walnuts.
What can I use instead of corn oil?
You can use vegetable oil or melted butter as a substitute for corn oil.
Can I make this cake gluten-free?
Yes, you can use a gluten-free self-rising flour blend to make the cake gluten-free.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia