A Tea Cake for Winter Blues
Earl Grey Tea Cake w/ Orange and Almond (v, gf)
THE RECIPE
Cake
Make a strong infusion of Leaves and Flowers Signature Earl Grey tea.
Our recommendation: 2T tea to 6oz hot water (at 205F). Steep for 10 minutes.
1 1/2 C almond flour
1/4 C oat flour (or brown rice flour)
1/4 C cassava flour
1/4 C slivered almonds (toasted and roughly chopped)
1 tsp baking powder
1/2 tsp salt
2 eggs
1/2 C olive oil
1/3 C cane sugar
1/4 C fresh squeezed orange or tangerine juice
4oz earl grey tea
1tsp vanilla extract
Orange Glaze
1 C confectioner's sugar
1 T orange zest
juice of 1 orange (about 1/4 C)
squeeze of 1/2 lemon (meyer preferrably)
Preparation
1) Preheat oven to 350 degrees. Grease a 9" springform pan and line with parchment.
2) In a mixing bowl, sift together the flours and whisk all dry ingredients (flours, baking powder salt, slivered almonds) then set aside.
3) In a standing mixer, beat the eggs and oil together until creamy. Add the sugar. Beat some more until a little fluffy and well incorporated. Add the final wet ingredients (orange juice, earl grey tea, and vanilla).
4) Fold in dry ingredients and beat together. Pour the batter into springform pan and bake for 35 minutes. Check for doneness. Cake should be slightly springy.
5) Let cool before removing from pan and transferring to cake plate.
Glaze
Place all ingredients in a blender and blend until liquified. If the glaze is loose add more confectioner's sugar. Once cake is fully cooled, pour glaze over cake and let it pool over the side. Enjoy immediately.
