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King Charles III Tea & Honey Cake


Charlotte White Recipes

I decided that a cake made of tea and honey would work perfectly with the King’s next cuppa.

King Charles III is a man who values quality over quantity. It has been said that he only eats two meals a day because lunch slows his busy schedule, and that he eats little but well. Coming up with a decadent slice of cake to honour so sparing an eater could prove tricky.

A little research told me that our new King does particularly enjoy a cup of tea – a monarch very much after my own heart – and that his favourite tipple is the Champagne of teas, Darjeeling, served with milk and honey.



15 mins


45 mins


30 mins

Deep 8” cake tin lined with baking parchment
or a 19x cavity honeycomb silicone cake mould

160°C Oven Pre-heated


For the cake:
100ml almond milk
a tea bag
(You absolutely can use Darjeeling for this cake, but regular black tea bags work just fine!)
2 tbsp honey
150g plain dairy-free yoghurt
170g sugar
100ml vegetable oil
1 tsp vanilla extract
250g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
pinch of salt

For the syrup:
125ml water
90g honey
50g sugar
a tea bag


  1. Begin by gently heating the milk, one tea bag, and two tablespoons of honey in a pan. Let this brew into a strong cuppa whilst you mix the other ingredients.
  2. Mix the yoghurt, sugar, oil, and vanilla extract until the sugar has dissolved. I've been using granulated sugar, which is far cheaper and works just as well.
  3. Add flour, raising agents, and a pinch of salt to the mixture and combine.
  4. Pour your brewed milk, tea, and honey into the thick mixture and combine to make a smooth glossy batter.
  5. Scrape the batter into either a prepared tin or a fabulous honeycomb pattered silicone mould and bake for 45 minutes. The cake is done when it is risen and springy, and a cocktail stick comes out clean.
  6. Make the syrup while the cake bakes, bubbling water, honey, sugar, and another tea bag until everything has dissolved and you have a dark glossy liquid.
  7. Feed the cake immediately with half of the tea and honey syrup, poking small holes into the cake and drizzling it as you would with a lemon drizzle cake.
  8. Allow to cool sufficiently in the tin to turn out (10-15 minutes should do it) and pour on the rest of the syrup. Let this cool completely before slicing into generous slabs.

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