Dessert

Tej Honey Cake with Roasted Grape Compote & Whipped Labneh

Name: Tej Honey Cake with Roasted Grape Compote & Whipped Labneh
Prep time: 12 min
Cook time: 32 min
Total time: 44 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; ¾ tsp baking powder; ½ tsp ground cinnamon; ¼ tsp ground clove; ⅛ tsp ground nutmeg; ¼ tsp sea salt; 1 large egg; ⅓ cup honey (divided: ¼ cup + 2 tbsp); ⅓ cup neutral oil; 3 tbsp Greek yogurt; 1 tbsp tej wine or red wine; ½ tsp vanilla extract; 1¼ cups red or black grapes, halved; 2 tbsp honey (for compote); 1 pinch sea salt (for compote); ⅓ cup labneh (or thick Greek yogurt); 1 tbsp honey (for whipped labneh); ½ tsp vanilla extract (for whipped labneh)

A deeply aromatic honey cake infused with the warming spices of tej (Ethiopian honey wine)—cinnamon, clove, nutmeg—topped with a ruby-hued compote of roasted grapes and finished with clouds of whipped labneh for a bright, cooling finish. Elegant simplicity with profound Ethiopian flavor roots.

968calper serving 18gprotein 136gcarbs 41gfat 12min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this