Pastry Education

 Teff is a highly nutritious grain native to Ethiopia, often used to make injera, the traditional Ethiopian flatbread. However, teff can also be used to create delicious and unique cakes. This Ethiopian Teff Cake is moist, flavorful, and a perfect way to incorporate this ancient grain into your baking.

Ingredients

• 1 1/2 cups teff flour
• 1/2 cup all-purpose flour (optional, can use more teff flour for a gluten-free version)
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom (optional)
• 1/2 teaspoon ground cloves (optional)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk (can substitute with non-dairy milk mixed with 1 tablespoon vinegar for a dairy-free version)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce or mashed bananas (for added moisture)
• 1/2 cup raisins or chopped dates (optional, for added sweetness and texture)
• 1/2 cup chopped nuts (optional, such as walnuts or almonds)

Instructions

1. Preheat the Oven: 
   • Preheat your oven to 350°F (175°C).
2. Grease a pan: 
   • Grease a 9-inch round cake pan or line it with parchment paper.
3. Mix Dry Ingredients: 
   • In a large mixing bowl, combine the teff flour, all-purpose flour (if using), sugar, baking powder, baking soda, salt, ground cinnamon, ground cardamom (if using), and ground cloves (if using). Mix well.
4.  Mix Wet Ingredients:
5. In a separate bowl, whisk together the vegetable oil, eggs, buttermilk, vanilla extract, and applesauce or mashed bananas until well combined.
6.  Combine Wet and Dry Ingredients: 
   • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. 
7. Fold in the raisins or chopped dates and chopped nuts (if using).
8. Bake the Cake:
   • Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove cake from oven:
   • Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10.  Serve:
    • Once cooled, the cake can be served as is or dusted with powdered sugar for a simple finish.

 You can also frost the cake with your favorite frosting or a simple glaze made from powdered sugar and milk. 

• For a gluten-free version, replace the all-purpose flour with more teff flour or a gluten-free flour blend.
• Teff flour has a slightly nutty and earthy flavor, which pairs well with the spices in this recipe.
• Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.

This Ethiopian Teff Cake is a delightful way to enjoy the unique flavor and nutritional benefits of teff. It’s perfect for a special occasion or as an everyday treat. Enjoy!