Dessert

Tej Honey Cake with Roasted Grapes, Whipped Labneh & Spiced Wine Reduction

Name: Tej Honey Cake with Roasted Grapes, Whipped Labneh & Spiced Wine Reduction
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2 servings
Ingredients: 150g all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 2 whole cloves; 3 green cardamom pods, crushed; 1 star anise; 120ml red wine (full-bodied, like Côtes du Rhône); 120ml honey; 100g unsalted butter, softened; 80g light muscovado sugar; 2 large eggs, room temperature; 120ml Greek yogurt; 1 tablespoon vanilla extract; 250g red grapes, halved; 2 tablespoons honey (for roasting grapes); 1 tablespoon red wine; 180ml Greek yogurt (for labneh layer); 1 tablespoon honey (for labneh); 1 tablespoon lemon zest (for labneh); finishing: fleur de sel and fresh mint

A sophisticated Ethiopian honey cake (tej) infused with spiced wine, clove, and cardamom, layered with tangy whipped labneh and topped with roasted wine-spiked grapes that burst with concentrated sweetness. A rich, complex dessert that honors Ethiopian tradition while delivering restaurant-quality refinement.

1386calper serving 30gprotein 204gcarbs 47gfat 30min prep 60min 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