| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 16g | 5g | 45g |
| sugars | fibre | protein | salt |
| 20g | 4g | 6g | 0.04g |
About Gluten-Free Tea Cake
Our highlighted recipe is a delicacy in the world of pastries— the Gluten-Free Tea Cake. This delight, which draws inspiration from the traditional British tea cake, gushes with the full-bodied aroma of Earl Grey tea leaves and the nutty undertones of almond meal, creating a taste bud-tickling experience like none other. Picture yourself indulging in this plush, moist cake, with the alluring hint of tea, the subtle crunch of almonds, a whisper of vanilla, and the sweet finale of powdered sugar. Ooh la la!
An Ode to Inclusivity
The beautiful thing about our Gluten-Free Tea Cake is that it’s an all-inclusive dessert, perfect for those maintaining a strict gluten-free diet. The combination of gluten-free flour and baking powder keeps the sponginess in check, allowing even those with gluten restrictions to take part in this sweet indulgence. An excellent partner to a warm cup of Twinings Earl Grey or to be served alongside a fresh fruit salad, this cake is a tasteful bow to dessert inclusivity.
A Twist on Tradition
Somewhat similar to the classic Jamie Oliver’s Dairy-Free Banana Bread, our Gluten-Free Tea Cake harbors the same love for special dietary needs with a twist. Instead of bananas, we infuse our cake with fragrant Earl Grey tea leaves and a crimson hint of apple cider vinegar. These nuanced additions take it from merely palatable to the realm of gustatory artwork.
The heart of its moistness lies in the almond milk and butter at room temperature, coupled with large, also room-temp eggs. Almond and vanilla extracts deepen its flavor, while the granulated sugar lends a traditional sweet touch. Lightly dusted with powdered sugar before serving, this tea cake not only pleases the palate but also catches the eye.
What You’ll Need
- 2 cups of gluten-free flour
- 1 cup of almond meal
- 2 teaspoons of gluten-free baking powder
- ¼ teaspoon of salt
- 1 tablespoon of Earl Grey tea leaves
- 1 cup of unsweetened almond milk
- 1 tablespoon of apple cider vinegar
- ½ cup of unsalted butter, at room temperature
- 1 cup of granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- Powdered sugar for serving (optional)
Method
Step One
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan and line it with parchment paper.
Step Two
In a medium bowl, combine the gluten-free flour, almond meal, gluten-free baking powder, salt, and Earl Grey tea leaves. Stir to mix all the ingredients.
Step Three
In a small bowl, combine the almond milk and apple cider vinegar. Stir until well mixed and then set aside.
Step Four
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 3 to 5 minutes using an electric mixer.
Step Five
Beat the eggs into the butter and sugar mixture one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
Step Six
Alternate adding the dry ingredients and the milk-vinegar mixture to the butter mixture, starting and ending with the dry ingredients. Stir after each addition until just combined.
Step Seven
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step Eight
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Nine
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step Ten
If desired, dust the top of the cooled cake with powdered sugar before serving. Enjoy your gluten-free tea cake!
