Coffee and honey cake

Moist and fragrant coffee, honey and cardamom bundt cake.

5 from 1 vote

Prep Time 10

Cook Time 50

Total Time 1

Course sweets and dessert

Cuisine vegetarian

Servings 20 cm wide bundt cake pan

Calories 321 kcal

220 g all-purpose flour
80 g brown sugar
1 teaspoon cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 pinch of salt
2 teaspoons of cardamom powder or equivalent weight of roasted and then grounded seeds
1 teaspoon ground coffee
1 lemon only the zest
130 ml sunflower oil
2 eggs
170 g of honey I used millefiori honey
40 ml of strong espresso coffee

For this recipe I used silicone mould Gioia made by Silikomart.
Combine flour, sugar, cocoa, baking soda, baking powder, a pinch of salt, cardamom powder, lemon zest and a teaspoon of fine-ground coffee in a bowl.
In the second bowl mix eggs, oil, honey and fresh espresso coffee.
Combine two bowls and whisk briefly until all the ingredients are mixed together.
Grease the silicone mould and sprinkle it with flour. Pour the mixture into the mould and tap on a kitchen counter to eliminate air bubbles.
Bake in a preheated static oven at 180 ° C for 50 minutes – 1 hour. Check if the bundt cake is baked using a toothpick after 45 minutes of baking.
Remove from the oven, let cool for 20 minutes before removing the cake from the mould. Let it cool down completely before serving.

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Serving: 1cakeCalories: 321kcal

Keyword cardamom, Christmas, coffee, easy cake, honey, recipe with coffee, silicone mould, silikomart recipes

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