Buna Qurs

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C. Grease a small 12 cm round cake tin or loaf tin thoroughly with the niter kibbeh for greasing, making sure to coat the corners so the cake releases cleanly.

   5 g niter kibbeh for greasing
2. 2

   In a medium bowl, whisk together the teff flour, baking powder, fine salt, ground cinnamon, ground cardamom, and ground fenugreek until the spices are evenly distributed. Breaking up any small lumps now prevents dense pockets later.

   90 g teff flour4 g baking powder1 g fine salt2 g ground cinnamon1 g ground cardamom0.5 g ground fenugreek
3. 3

   In a second bowl, whisk the egg with the honey until smooth and slightly loosened, about 1 minute. Stream in the melted niter kibbeh while whisking so it emulsifies rather than separating, then whisk in the whole milk and vanilla extract.

   1 large (50 g without shell) egg70 g honey45 g niter kibbeh, melted and slightly cooled60 g whole milk2 ml vanilla extract
4. 4

   Add the dry mixture to the wet mixture and fold just until no dry streaks remain. Teff has no gluten, so overmixing is less risky than with wheat cake, but vigorous beating can still make the crumb heavy; aim for a thick, pourable batter.

   90 g teff flour4 g baking powder1 g fine salt2 g ground cinnamon1 g ground cardamom0.5 g ground fenugreek1 large (50 g without shell) egg70 g honey45 g niter kibbeh, melted and slightly cooled60 g whole milk2 ml vanilla extract
5. 5

   Scrape the batter into the prepared tin and smooth the top. Bake for 22-25 minutes, until the cake is domed, the edges pull away slightly, and a skewer inserted in the center comes out with a few moist crumbs but no wet batter.

   5 g niter kibbeh for greasing90 g teff flour4 g baking powder1 g fine salt2 g ground cinnamon1 g ground cardamom0.5 g ground fenugreek1 large (50 g without shell) egg70 g honey45 g niter kibbeh, melted and slightly cooled60 g whole milk2 ml vanilla extract
6. 6

   Set the cake on a rack and rest for 8 minutes in the tin. While still warm, brush the top with the remaining honey for a glossy finish and a ceremonial sweetness. Unmold, slice, and serve slightly warm or at room temperature, ideally alongside Ethiopian coffee.

   10 g honey

Origin & History

Ethiopian coffee ceremonies are central social rituals, often accompanied by small bites that complement the aroma of freshly roasted and brewed coffee. This cake is inspired by those warm, spice-fragrant flavors, using teff, honey, and niter kibbeh—ingredients deeply rooted in Ethiopian cooking. While not a canonical single historical cake, it reflects the flavor profile and hospitality traditions of the ceremony.