Prepare the Labneh: To make labneh, start by placing a fine mesh strainer or a very fine mesh colander over a bowl. Line the strainer with a clean cheesecloth or a few layers of muslin cloth. Pour the Greek-style yoghurt into the lined strainer.
Strain the Yoghurt: Tie up the ends of the cloth and suspend it over the bowl, allowing the excess liquid to drain from the yoghurt. Place the setup in the refrigerator and let it strain for at least 12 hours or overnight. The longer you strain, the thicker the labneh will become.
Make the Frosting: Once the yoghurt has strained into a thick labneh consistency, transfer it to a mixing bowl. Add the honey and ground cardamom.
Mix and Adjust: Use a whisk or a spatula to gently combine the labneh, honey, and cardamom. Taste the frosting and adjust the sweetness and cardamom flavour according to your preference. The cake mix is sweet so having a slightly tangy frosting is a refreshing balance - keep this in mind when adjusting flavour.
Chill and Set: Place the labneh frosting in the refrigerator for about 30 minutes to an hour. Chilling the frosting will help it firm up a bit and allow the flavours to meld.
Preheat the Oven: Preheat your oven to 175°C. Grease and flour a small and deep round cake pan.
Prepare the Dry Ingredients: In a mixing bowl, whisk together the flour, warming Spice Blend, cacao powder, baking powder, baking soda, and salt. Set aside.
Whisk the Wet Ingredients: In a separate large bowl, whisk together the eggs, sugar, and honey until well combined and slightly frothy.
Add Vanilla and Oil: Stir in the vanilla extract and olive oil into the wet mixture until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined. Do not overmix and look for a chunky bubbly texture.
Bake the Cake: Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it out of the pan to a wire rack to cool completely.
Optional: Once the cake is completely cooled, you can drizzle extra honey over it for additional flavour and moisture. If the cake domed at the top, slice the top off the cake and drizzle honey over the cut side.
Topping: Spread the labneh topping over the top. Add any extra layers of crunch such as coconut flakes, nuts or dust cinnamon sugar on top.
Slice and Enjoy: Slice the spiced honey cake and serve it as a delightful treat. The combination of warming spices and the natural sweetness of honey makes this cake perfect for enjoying with a cup of tea or coffee.
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