Buckwheat Honey Cake

cake

I found the perfect recipe that combined both honey and tea…and pastry!! Well, cake at any rate. Using tea instead of water in the recipe gives the honey cake a nice foundation and added depth of flavor. And using buckwheat honey gives the sweetness a full bodied taste, something not often found in most sweet cakes.

I found this recipe in Zingerman’s Guide to Good Eating, and they themselves based it off of the traditional Jewish New Year honey cakes.

NOTE: The longer you let the cake sit, the more it will allow all the flavors to blend. I waited a day before I indulged. Zingerman’s recommends a few more than that. The cake will be good for a week ot two.

  • 1 tablespoon Earl Grey tea leaves
  • ½ cup boiling water
  • 1 1/3 cups rye flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ generous teaspoon ground cinnamon
  • Pinch ground cloves
  • Pinch ground ginger
  • Pinch Freshly ground nutmeg
  • 3 tablespoons butter, at room temperature
  • 1/3 cup plus 2 teaspoon firmly packed muscovado sugar (or dark brown sugar if muscavado cannot be obtained)
  • 1 large egg
  • 2/3 cup buckwheat honey
  • 1 tablespoon grated orange zest
  • 2 teaspoons grated lemon zest
  • 1/3 cup golden raisins
  • 5 Tablespoons sliced almonds (toasted)

Preheat over to 325° F. Lightly grease a 6-cup bundt pan.

In a small bowl, steep the tea leaves in the boiling water for 5 minutes, then strain, discarding the leaves. Set aside.

In a medium bowl, combine the rye flour, baking soda, salt, and spices. Set aside.

In a large bowl, cream the butter and sugar. Stir in the egg and mix well. Stir in the honey, tea, and zests until well combined. Slowly stir in the dry ingredients until well combined. Fold in the raisins and 3 tablespoons of the almonds.

Sprinkle the remaining 2 tablespoons of the almonds evenly over the bottom of the prepared pan. Slowly pour in the batter. Bake for 40 minutes or until a toothpick inserted comes out clean.

Transfer the pan to a cooling rack and let stand for 10 minutes. Carefully invert the pan and remove the cake. Cover with a clean dish towel an dlet rest for at least 24 hours before slicing and serving.

Serves 8.


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