Delicious Quince & Opuncia Green Tea Cake

Previously I’ve made some lovely Earl Grey Cookies, but I’d never thought about making a cake with some of my favourite teas. So when I bought some tasty Green Tea with Quince and Opuncia (Prickly Pear.. I had to google it) I knew it had to go into my baking somehow. Just the smell of the tea is beautiful and if you’re not a big fan of just plain green tea, then give some of the mixed teas a go, they are lovely.

So I made this cake yesterday, along with a tiny little batch of Chocolate and Peanut Butter Bites, I had to do something while waiting on my cake to bake…

My Gangnam Style practice session yesterday paid off this morning, I managed to keep my feet doing relatively the same thing as the instructor and I didn’t fall over so I am taking that as a triumph! Still look a bit daft, but hey, so does everyone else!

tea cake 1

Quince & Opuncia Green Tea Cake (vegan & Gluten Free)

MyInspiration Feel The Difference Range

Serves 8 – ready in 35 minutes

 

Leaves from 3 teabags (I used 2 quince & Opuncia green tea and one plain green tea)

Zest of one lemon

1 cup buckwheat flour

1/2 cup oats (make sure GF) blitz these in a food processor to make into a flour

1/2 tsp baking powder

1 cup dairy free milk (I used almond milk)

1/2 tsp apple cider vinegar

2 tbsp maple syrup

1 tsp vanilla extract

 

Method

1. Preheat oven to 180 degrees celcius and lightly oil a 9″ round cake tin

2. In a small bowl combine the almond milk and apple cider vinegar and let it sit for a few minutes before stirring in the vanilla and maple syrup.

3. In a mixing bowl combine the buckwheat, oats, baking powder, lemon zest and tea leaves and then add the we mixture to the dry, fold through (maybe add a little more almond milk if it’s too dry) then pour into your cake tin and bake int he oven for 20 – 25 minutes.

 

Glaze – You can leave your cake plain or take one of your teabags and pour in 75 ml of hot water and leave it to steep for 15 minutes until it’s cooled, then add in 2 tbsp icing sugar and stir through and drizzle over the top of the (cooled) cake until covered. Just a nice little extra but it is optional.

 

 

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