Earl Grey and Cardamom Honey Cake
I had some semblance of self-control with the first three batches I made of this cake but by the fourth batch I compensated and polished off a (small!) loaf nibble by nibble. I know there are those who just don’t care for honey cake and I used to be one of them but this one changed it for me. It’s incredibly moist and perfectly balanced in flavor, not too honey or not enough. It also gets a drizzle as soon as it comes out of the oven so the cake drinks up all the honey flavor. As it cools, the top becomes a little candied and makes for a lovely contrast in texture between the cake and crust. I go for it every time.
The floral, earthy tones of the cardamom play off the slight bitterness of the tea for an interesting complexity in taste. But it’s the honey that ties them perfectly to create a triumvirate of flavor and texture. If cardamom isn’t much of your thing, you can use cinnamon for a stronger, sharper flavor that’s more familiar. In any case, this one’s a must. And wait, this whole things comes together in one bowl in under 10 minutes, so I think you could manage to bake a loaf. For the sake of a sweet beginning.
Early Grey and Cardamom Honey Cake
Ingredients
3/4 cup sugar
1 cup honey
3 eggs
¾ cup sunflower oil (coconut oil works too)
1 tablespoon ground cardamom (or cinnamon)
2 ½ cups flour
2 ½ teaspoons baking powder
1 cup earl grey tea (from 2 tea bags)
4 tablespoons honey, to drizzle
Directions
Preheat oven to 160C/320F. Line 2 6-inch loaf pans or 3 4-inch ones with parchment paper.
In a bowl, combine the sugar, honey, eggs, oil, and cardamom and mix until well incorporated. Add the flour and baking powder and mix until just combined. Pour the tea over the batter and gently mix. Divide the batter into the pans and bake for 40-45 (30 if using the smaller loaf pans) minutes or until a toothpick inserted comes out clean.
Once the cakes have baked, while they’re still hot, drizzle 2 tablespoons of honey on each cake. It will absorb as it cools. Enjoy a warm slice.