This cake pairs the whole-grain character of teff flour, Ethiopia's everyday staple, with the natural sweetness of honey. A long, slow bake leaves it lightly crisp outside and moist inside.
Whisk the eggs with the honey in a bowl for 4 minutes until they increase in volume and turn pale.
Sift the teff flour, baking powder, cinnamon and salt into the egg mixture, add the melted butter, and stir until you have a smooth batter.
Pour the batter into a greased cake tin and bake in an oven preheated to 170°C for 60 minutes, until a skewer comes out clean.
Let the cake cool in the tin for 20 minutes, then transfer it to a wire rack to cool completely.
Do not open the oven door for the first 40 minutes; opening it early can cause the center of the cake to sink. Allergens: contains egg and 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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