This cake combines the whole-grain qualities of teff, an everyday staple in Ethiopia, with the natural sweetness of honey. A long, slow bake gives it a lightly crisp exterior and moist interior.
Beat the eggs and honey in a bowl for 4 minutes, until increased in volume and pale in color.
Sift the teff flour, baking powder, cinnamon, and salt into the egg mixture. Add the melted butter and mix until smooth.
Pour the batter into a greased cake pan and bake in an oven preheated to 170°C / 340°F for 60 minutes, until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 20 minutes, then transfer it to a wire rack and let it cool completely.
Do not open the oven door for the first 40 minutes; opening it too early can cause the center of the cake to collapse. Allergens: Contains egg and milk/dairy (butter).
Fırın kapağını 25. dakikada meraktan açtım, kek ortadan çöktü ve içi hamur kaldı; 60 dakikayı tamamlamak yerine erken kontrol etmemem gerekiyormuş. Tadı fena değildi ama görünüşü hiç iyi olmadı.
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