Ethiopian Honey Cake with Berbere Spice
A moist, aromatic cake infused with warm berbere spice and sweetened with honey, offering a unique fusion of Ethiopian flavors in a classic dessert form. This cake is special for its bold, complex spice profile balanced by the natural sweetness of honey.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 2 tsp berbere spice adjust to taste for more heat
- 0.5 tsp salt
- 0.75 cup unsalted butter softened, at room temperature
- 0.75 cup honey preferably Ethiopian honey
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 cup plain yogurt full-fat, at room temperature
- 0.25 cup whole milk at room temperature
Notes
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Make-ahead: Bake the cake a day in advance; it stays moist and the flavors meld beautifully. Variations: Add 1/2 cup chopped nuts or dried fruit for texture. Substitute berbere with a mix of paprika, cumin, and cinnamon for a milder spice. Serve with a dollop of whipped cream or a side of Ethiopian coffee for a complete experience.