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Turkish Tea + Honey Cake

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3/4 cup milk
3 tsp loose black Turkish tea
1/2 cup butter, soft
1/4 cup brown sugar
1/2 cup honey
2 eggs
2 tsp vanilla essence
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp honey
Honey Buttercream Frosting:
1/2 cup butter, soft
3/4 cup icing sugar
3 tsp honey
pinch of vanilla pod seeds
1/2-1 tbsp milk

Turkish Tea + Honey Cake

  • Medium


  • Cake:

  • Honey Buttercream Frosting:



Since I’ve come into this line of work, I have been sent boxes of teas and have experimented recipes with a variety of teas. And despite all the health indications and inclinations towards green, white and herbal ones, I always lean closer toward the black teas – which is really nothing but some proof of Indian in my blood!

So, when it comes to baking, it’s only natural I lean towards the black tea, and for this one, a dark and robust Turkish tea. I’ve experimented with lighter teas before but they work most successfully in custards, mousse, ice-cream – i.e. lighter bases. But a good old-fashioned cake requires the heavy-duty black tea, and the stronger the better, to allow it to power through the other ingredients.

Turkish black tea and honey make for a beautiful combination and requires nothing else to elevate it further. Once your cake comes out of the oven, spread a good amount of honey on top to soak through.

Slathered on top is a classic honey buttercream frosting with real vanilla bean. No fuss, simple but very, very good.

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Place the milk and tea leaves in a small pot on heat. Once the milk starts boiling, switch off the heat and let the tea steep as the milk cools to room temperature
Meanwhile prepare the remaining ingredients. Sift the flour with the baking powder, baking soda and salt and set aside.
Grease and flour a 10” baking tin.
Preheat the oven to 200C when you start to whisk.
Cream the butter, sugar and honey together for at least 3-5 minutes.
Then crack in the eggs and vanilla and whisk until fluffy.
Alternate between the milk (with the tea leaves inside) and flour mixture three times, careful to not overmix.
Pour the batter into the prepared cake tin and bake for 25 minutes, or until the toothpick comes out clean.
Let the cake cool completely within the pan. Prick the cake with a toothpick and spread the honey on top. The honey will soak through as the cake cools.
Remove the cake from the pan and onto a serving tray after it has cooled.



Whisk the butter, honey and vanilla for a few seconds and slowly add the icing sugar. Add some milk if required to loosen and to get your desired consistency.
Smooth the frosting on top of the cake with an offset spatula.

Store in an airtight container for upto 5 days.

Kamini Patel

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