Tea Recipe: Earl Grey Honey Cake

The Honey Cake has existed for a long time, found in almost all of Europe and dating way back to the Mediaeval times. One of the reasons for its prominence is the fact that its essential sweetener, honey, helps keep expand its life (honey itself never really goes bad).

Another reason is, obviously, that it is heavenly – particularly when accompanied with tea. Much better when the tea is infused into the cake itself!  You can utilise any tea you like; Aussie Breakfast works well or even Royal Chamomile. However, Earl Grey‘s the best!

Here, without further delay, is the only honey cake recipe you’ll ever need.


  • 4 eggs, yolk and whites separated
  • 1 cup sugar
  • 1 cup honey
  • 1 cup vegetable oil
  • 3½ cups self-rising flour
  • 1 cup Earl Grey Reserve (cooled to room temp)
  • Confectioner’s sugar – powdered sugar


Pre-heat the oven to 350F and butter a 9″ x 9″ cake pan.

Use an electric mixer to beat the egg yolks and sugar until fluffy and pale. Add the honey and oil; beat well. Then using another bowl, beat the egg whites until stiff peaks form.

Alternating the ingredients, gradually beat the flour and tea into the egg yolk mixture. Afterwards, fold the egg whites into the batter (do not over-mix or the cake will be excessively thick).

Pour the batter into the cake tin and bake for 1 hour. Take it out from the oven and let it cool. Sprinkle confectioners sugar over the cake before serving. 

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