What better way to accompany a tea than with this spiced tea-infused cake?
Ingredients
- 125g butter, softened
- 1/2 cups caster sugar
- 2 eggs
- 1/3 cup cornflour (see note)
- 1 teaspoon gluten-free baking powder
- 1 3/4 cups hazelnut meal (ground hazelnuts)
- 1/4 cup milk
- Whipped cream, to serve
Spiced honey and tea syrup
- 2 chamomile tea bags
- 3/4 cup boiling water
- 1/4 cup honey
- 1 cinnamon stick
- 3/4 cup caster sugar
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
- Step 2Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift cornflour and baking powder over butter mixture. Add hazelnut meal and milk. Stir to combine. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre of cake comes out clean.
- Step 3Meanwhile, make syrup Place tea bags in a saucepan. Add boiling water. Stand for 5 minutes. Remove and discard tea bags. Add honey, cinnamon stick and sugar. Place over medium heat. Stir until sugar dissolves. Bring to the boil. Boil, covered, for 6 to 8 minutes or until slightly thickened.
- Step 4Cool cake in pan for 5 minutes. Transfer to a wire rack over a baking tray. Pour two-thirds syrup over cake. Serve with cream and drizzled with remaining syrup.
- Low sodium
Nutrition
1348 kj
Energy
19g
Fat Total
6g
Saturated Fat
2g
Fibre
4g
Protein
61mg
Cholesterol
218.74mg
Sodium
29g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Use cornflour made from maize, not wheat, to ensure cake is gluten-free.
- Author: Cathie Lonnie
- Image credit: Sam McAdam
- Publication: Super Food Ideas
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