A moist honey cake flavored with warm spices reminiscent of tej, Ethiopia's traditional honey wine, finished with a honey glaze.
This cake draws inspiration from tej, Ethiopia's traditional fermented honey wine, capturing its warm, honeyed sweetness and hints of spice in cake form rather than as a drink, using cardamom and cloves for aromatic depth. The batter relies heavily on honey rather than refined sugar for its sweetness, giving the finished cake a moist, dense crumb and a rounder, more complex sweetness than a plain sugar-based cake. Finished with a simple honey glaze brushed over the warm cake, this dessert reflects Ethiopia's deep-rooted appreciation for honey, an ingredient central to both its cuisine and its ceremonial drink.
Serves 8
Whisk flour, baking powder, baking soda, cardamom, cloves and salt together.
In a separate bowl, whisk honey, oil, eggs, yogurt and vanilla until smooth.
Fold the dry ingredients into the wet ingredients until just combined, without overmixing.
Mix the batter just until combined — overmixing develops too much gluten and results in a tougher, less tender cake.
Pour into a greased cake pan and bake at 175C/350F for 35-40 minutes until a toothpick inserted in the center comes out clean.
Warm the honey with a tablespoon of water until thin and pourable.
Brush the warm glaze generously over the still-warm cake.
Let cool slightly before slicing and serving.
Mix the batter just until the dry ingredients disappear — overmixing develops too much gluten and makes the cake dense and tough.
Use good quality honey, since it's the primary sweetener and flavor source in this cake.
Brush the glaze on while the cake is still warm so it soaks in slightly rather than just sitting on top.
Adding a splash of orange zest to the batter gives extra aromatic brightness.
A version with chopped nuts folded into the batter adds texture.
Serving with a dollop of yogurt on the side echoes the tanginess used in the batter itself.
Store covered at room temperature for up to 3 days, or refrigerate for up to a week; the honey helps keep the cake moist over time.
While not a traditional named Ethiopian dessert, this cake draws its flavor inspiration from tej, the honey wine central to Ethiopian celebrations and hospitality, reflecting the deep cultural importance of honey in Ethiopian food and drink traditions.
Yes, though honey also contributes moisture, so reducing it significantly may require adding a bit more yogurt to compensate.
A mix of cinnamon and a small pinch of nutmeg approximates a similar warm spice profile, though the flavor will differ somewhat.
The batter was likely overmixed, or the leaveners were old — mix just until combined and make sure your baking powder and soda are fresh.
Per serving (110g / 3.9 oz) · 8 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
