The Winning Honey Cake
The Winning Honey Cake
Ingredients
- 1 cup brown sugar, (200g)
- 3 large eggs, room temperature
- 3/4 cup neutral oil, (188 ml) — avocado, grapeseed or canola
- 1 cup honey, (250 ml)
- 2 1/2 cups all-purpose flour, (385 g)
- 2 teaspoons cinnamon, (6 g)
- 3/4 tablespoon baking powder, (10 g)
- 1 teaspoon baking soda, (6 g)
- 1 cup strong black tea, (250 ml), brewed with 2 tea bags — Earl Grey or English Breakfast, regular or decaf
- 1/2 cup sliced raw almonds
- as needed honey, for drizzling
Instructions
- 1
Brew the strong black tea (using 2 tea bags) and let it cool completely. This will take approximately 20-30 minutes.
⏱️ 25 min
- 2
Preheat your oven to 350°F (175°C). Grease a 12 x 5-inch loaf pan.
⏱️ 5 min•🌡️ 350
- 3
In a large bowl, whisk together the room temperature eggs and brown sugar until the mixture is frothy.
⏱️ 3 min
- 4
Add the neutral oil to the egg mixture. Then, measure the honey into the same measuring cup (the oil will help the honey slide out easily) and add it to the bowl. Whisk until well combined.
⏱️ 2 min
- 5
Sift the all-purpose flour, cinnamon, baking powder, and baking soda into the wet ingredients. Mix just until combined, being careful not to overmix.
⏱️ 3 min
- 6
Slowly stir in the cooled black tea until the batter is smooth.
⏱️ 2 min
- 7
Pour the batter into the greased 12 x 5-inch loaf pan and gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 1 min
- 8
Sprinkle the sliced raw almonds evenly over the top of the cake batter.
⏱️ 1 min
- 9
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 45 min•🌡️ 350
- 10
Let the honey cake cool in the pan for at least 15 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 15 min
- 11
Once cooled, drizzle or brush with extra honey before slicing and serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Winning Honey Cake
- 1 cup brown sugar, (200g)
- 3 large eggs, room temperature
- 3/4 cup neutral oil, (188 ml) — avocado, grapeseed or canola
- 1 cup honey, (250 ml)
- 2 1/2 cups all-purpose flour, (385 g)
- 2 teaspoons cinnamon, (6 g)
- 3/4 tablespoon baking powder, (10 g)
- 1 teaspoon baking soda, (6 g)
- 1 cup strong black tea, (250 ml), brewed with 2 tea bags — Earl Grey or English Breakfast, regular or decaf
- 1/2 cup sliced raw almonds
- as needed honey, for drizzling
Instructions
- 1
Brew the strong black tea (using 2 tea bags) and let it cool completely. This will take approximately 20-30 minutes.
⏱️ 25 min - 2
Preheat your oven to 350°F (175°C). Grease a 12 x 5-inch loaf pan.
⏱️ 5 min•🌡️ 350 - 3
In a large bowl, whisk together the room temperature eggs and brown sugar until the mixture is frothy.
⏱️ 3 min - 4
Add the neutral oil to the egg mixture. Then, measure the honey into the same measuring cup (the oil will help the honey slide out easily) and add it to the bowl. Whisk until well combined.
⏱️ 2 min - 5
Sift the all-purpose flour, cinnamon, baking powder, and baking soda into the wet ingredients. Mix just until combined, being careful not to overmix.
⏱️ 3 min - 6
Slowly stir in the cooled black tea until the batter is smooth.
⏱️ 2 min - 7
Pour the batter into the greased 12 x 5-inch loaf pan and gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 1 min - 8
Sprinkle the sliced raw almonds evenly over the top of the cake batter.
⏱️ 1 min - 9
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 45 min•🌡️ 350 - 10
Let the honey cake cool in the pan for at least 15 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 15 min - 11
Once cooled, drizzle or brush with extra honey before slicing and serving.
⏱️ 1 min