Go Back
–+ servings
Grey and Cardamom Honey Cake

Moist Grey and Cardamom Honey Cake for Sweet Moments

Delight in this Moist Grey and Cardamom Honey Cake, perfect for sweet moments and special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Sugar Can substitute with brown sugar for a deeper flavor.
  • 1/2 cup Honey Opt for light or mild honey.
  • 3 large Eggs Use room temperature for better incorporation.
  • 1/2 cup Sunflower Oil Can swap with coconut oil for richer taste.
  • 1 teaspoon Ground Cardamom Or substitute with ground cinnamon.
  • 2 cups Flour All-purpose flour works well.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 2 bags Earl Grey Tea Use brewed tea for best flavor.
For Drizzling
  • 4 tablespoons Honey For drizzling over the warm cake.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Loaf Pans
  • parchment paper
  • Spatula
  • wire rack

Method
 

Step‑by‑Step Instructions for Grey and Cardamom Honey Cake
  1. Preheat your oven to 160°C (320°F) and line the loaf pans with parchment paper.
  2. In a medium bowl, whisk together the sugar, honey, eggs, and sunflower oil for 2-3 minutes.
  3. Gently fold in flour, ground cardamom, and baking powder until just combined.
  4. Pour in brewed Earl Grey tea and mix gently until combined.
  5. Divide the batter into prepared pans, spreading to the edges and tap to release air bubbles.
  6. Bake for 40-45 minutes or until a toothpick comes out clean.
  7. Drizzle each cake with honey while warm to create a glaze.
  8. Let the cakes cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gCalcium: 1mgIron: 5mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for up to 3 months.

Tried this recipe?

Let us know how it was!