Cake with brown butter, English tea and honey

This is an absolutely fantastic Jewish cake made with brown butter, English tea and honey! Just splendid! It’s a dessert that is served during the Jewish New Year period and I consider it just fabulous even though I am not Jewish! It’s so moist and tasteful that we can eat it all time long because I don’t see any reason why we should deprive ourselves of such a fantastic cake with a strong brown butter taste that is nicely soften thanks to tea and honey! It’s 100 times better that the classic pain d’épices which is a classic French cake usually served during the Christmas season. I’ve just added some roasted dried walnuts because I believed that they would work well with the rest of the ingredients and they did! It’s just marvelous :-)

Try it and you will not be disappointed!

In two words:

« Nous peu nombreux, nous peu nombreux mais heureux, nous la ligue des frères »

To Start...

difficulty easy
preparation– 30’
cooking - for a small oven ((20’in the open + 5’covered with aluminum foil) or for a classic size oven (30’ in the open + 15’covered with aluminum foil)
serves - 29 parts of 1cm  


  • 120gr of all-purpose flour
  • 70gr of brown sugar
  • ¼ teaspoon of fleur de sel or coarse salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/8 teaspoon of ground ginger
  • 1/8 teaspoon of ground cinnamon
  • 170gr of liquid honey (*)
  • 1 egg
  • 125ml of whole milk
  • 2 teabags of black tea like the classic English Breakfast Tea
  • 80gr of unsalted butter
  • 30gr of walnuts (optional)


  • Preheat the oven at 180°C
  • If you are going to use the walnuts, place them in a tray going to the oven and roast them for 10’
  • Stir with a whisk into a bowl:
    • the flour (sieved)
    • the sugar
    • the salt
    • the baking powder and the baking soda (sieved)
    • the spices (ground ginger and ground cinnamon)
  • Heat up the milk
  • Once the milk is a bit hot, pour it into a glass and put into it both teabags
  • Let the tea infuse until it becomes barely worm
  • Pour the honey into a bowl
  • Place the butter into a small casserole and turn the heat on
  • Use a whisk and stir the butter constantly until it becomes dark brown; if the butter creates a mousse on top, you should remove it with a spoon and be careful not to burn the butter a lot
  • Use a sieve to remove burned butter
  • Pour the brown butter into the bowl with the honey
  • Use a whisk and whisk constantly both butter and honey until they blend well together
  • Let the mix to cool down
  • Once the mix of butter and honey is cold press the teabags into the milk and throw them away
  • Add the infused milk slowly into the butter and honey mix and don’t forget to whisk well after each addition
  • Add the infused milk slowly into the butter and honey mix and don’t forget to whisk well after each addition
  • At the end you will have a nice smooth batter and at this time you will need to add the egg and stir again one last time
  • If you are using walnuts chop them with a knife in rough pieces
  • Add the roasted walnuts into the batter and stir everything together
  • Pour the batter into a bread tin (29cm long) that has already been greased with butter
  • If you are using a small oven bake for 20’ in the open and after that place the aluminum foil on top of the tin and bake for another 5’; if you are using a classic oven bake for 30’ in the open and then place the aluminum foil and bake for another 15’. The cake is done when a knife comes out clean when you sink it into the batter.
  • Enjoy the cake all day long :)

What’s the story behind this dessert?

I always wanted to make a cake using tea, and until this recipe I had not found one that made me dream. This recipe talked directly to my heart because I love brown butter, and having it all with tea and honey was just a marvel! And that’s what this recipe is all about :-) Just marvelous :-)

It’s a cake that is served during the Jewish New Year festivities, and I most definitely want to share with you its story as it is described by its creator Emmanuelle Lee, who shared this recipe on the American site FOOD52.

Make this cake and you will not be disappointed at all! It’s really good, and I’ve added as an option roasted walnuts, but I do not know if walnuts are authorized as an ingredient for the Jewish New Year food.


recipe found on the American site FOOD52. The American site FOOD52 is based on users recipes and you can find nice and elegant food on the contrary of the usual American food that is too high in fat and without any imagination.

(*) If your honey has become a bit hard, you can make it liquid again by heating it up a little in a small casserole

o-o C'est si bon ! o-o

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