After countless baking adventures this year, I can’t believe it took me so long to discover the magic of honey and tea in baking! Combining my favourite robust black tea, rich organic Australian honey, and a touch of brown sugar created an unbelievably moist cake with a rustic charm and an irresistibly deep flavour. The tea's subtle earthiness perfectly balances the honey's natural sweetness, giving each bite a comforting warmth.
Then, there’s the caramel syrup-truly the finishing touch. While the cake is delicious on its own, the caramel adds a silky sweetness that elevates it to another level, making it indulgent without being overwhelming. Of course, you could skip the caramel, but we treat ourselves to something a little extra sweet on Saturdays in our household. That’s why weekend baking is a must-it’s the perfect time to experiment with new flavours and textures.
I served my cake with homemade high-protein ice cream, and the pairing was delightful. The ice cream's creaminess played beautifully against the cake's soft, spiced notes. It’s the kind of dessert that feels both familiar and new-comforting yet with a twist.
So, get out your favourite baking tins and try this recipe. It’s a one-bowl wonder that’s sure to impress. If you enjoy it as much as I did, don’t forget to give it a thumbs up and subscribe for more recipes!
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Ingredients:
- 1 cup of brown sugar (150 grams)
- 3 whole large eggs (room temp)
- 3/4 cup of olive oil
- 1 cup of honey
- 2.5 cups of all-purpose flour
- 2 tsp. of cinnamon
- 3/4 tbsp. of baking powder
- 1 tsp. of baking soda
- 1 cup black tea from two tea bags
- 1/2 cup of sliced raw almonds for drizzle
Salted caramel sauce
- 1 cup (200 grams) light brown sugar, packed
- 4 Tbsp vegan butter
- 1 can of coconut milk
- 2 tbsp corn starch
16 сен 2024
