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Hot Toddy Cake with Noveltea

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5 from 10 reviews


This hot toddy cake is the perfect bake for a crispy cold Winters day. It’s full of warming spices and a super special secret ingredient, a good slug of Oolong Tea with Whiskey from Noveltea.


Units Scale

For the Cake:

  • 250g unsalted butter, room temperature
  • 250g soft light brown sugar
  • 5 medium free-range eggs
  • 150g ground almonds
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1/4 tsp ground cloves

For the Syrup:

  • 100ml Noveltea Oolong tea with whisky
  • 30ml clear honey
  • Juice 1 lemon

For the Drizzle:

  • 150g icing sugar
  • 24tbsp cold water


  1. Heat the oven to 170°C and liberally grease a 2.5ltr bundt pan, I like to use Wilton Cake Release.
  2. In the bowl of an electric mixer whisk the butter and sugar until light and creamy, around 5 minutes. Add the eggs, one at a time, whisking well between each addition.  Then, with the mixer on low, add the almonds, flour, baking powder and spices with a pinch of salt and mix until just combined.
  3. Pour into the prepared tin and bake for 40-50 minutes until risen, golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.
  4. While the cake is cooling, heat the syrup ingredients in a saucepan until simmering. Poke holes all over the cake and spoon over the syrup.
  5. For the icing, put the icing sugar in a bowl and slowly stir in enough water to form a smooth icing. Drizzle all over the cake, leave to set and serve!


The un-iced cake can be wrapped in cling film and frozen for up to a month.