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Buckwheat Honey Cake

Vegetarian • 1.5 hrs to make • Serves 16

Produce

3/4 cup Chai tea
1/2 tsp Ginger, ground
1 Orange, zest and juice

Refrigerated

3 Eggs, large

Canned Goods

1 tbsp Coconut milk

Condiments

1 1/16 cup Bee raw buckwheat honey

Baking & Spices

1 1/2 cups All-purpose flour
1/4 tsp Allspice, ground
2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Bittersweet chocolate chips
2 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1 cup Granulated sugar
1/2 tsp Kosher salt
1 tsp Vanilla extract
1 cup Whole wheat flour

Oils & Vinegars

1 cup Vegetable oil
  • Sharon Friedman

    Preheat oven to 350°F. Generously grease a 10 inch bundt pan with non-stick cooking spray and coat with a little flour. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves ginger and allspice. Make a well in the center, and add oil, honey, white sugar, eggs, vanilla, orange zest and juice and tea. (If you measure your oil before the honey, it will be easier to get all of the honey out.) Using a strong wire whisk or in an electric mixer on slow ...

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