This cake is really fabulous for dessert, afternoon tea, or even as a brunch coffee cake. Using all teff flour gives it a bread-like texture, while the version made with half tapioca flour is more like an angel food cake.
Ingredients
- ½ cup (1 stick) butter
- ¾ cup honey, plus more for drizzling the cake
- 2 cups teff flour, or 1 cup tapioca flour and 1 cup teff flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs, separated
- ½ cup whole milk
- ½ cup chopped nuts
- ½ cup chopped raisins (optional)
How to Make It
- Preheat the oven to 350 degrees F. Grease and flour a tube cake pan or three 8-inch cake pans.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and honey together thoroughly. In a separate large bowl, sift the flour, baking powder, salt, cinnamon, cloves, and nutmeg together. Add 1 cup of the dry ingredients to the wet mixture and mix well. Add the egg yolks and mix. Add the remaining dry ingredients alternately with the milk in 3 additions. Fold in the nuts and raisins. Beat the egg whites until stiff and fold them in. Pour the batter into the prepared cake pans. Bake until a wooden toothpick inserted into the center of the tube cake comes out clean, about 1 hour. When baking in 8-inch cake pans, check the cakes after 35 minutes for doneness.
- While the cake is still hot, drizzle honey over it. If using the Bundt pan, let the cake cool in the pan for 30 minutes before turning it out. If using the cake pans, let the cake cool in the pans for 10 minutes before removing the cakes to wire racks to continue cooling. Let the cake cool completely before frosting, at least 1 hour.