Almond Wildflower Dream Tea Cake
Almond Wildflower Dream Tea Cake
With Passover just around the corner, I love baking with almond flour for modern and unique desserts to serve at my Seder. This year, I’m making a subtly sweetened tea cake… literally! Flavored with Oaktown's Wildflower Dream Tea, this cake has notes of floral chamomile and herbal lemon verbena. It’s the perfect end to your springtime meal, or an accompaniment for a festive tea party!
Ingredients
Wildflower Dream Tea:
Cake
- 2 ½ cups almond flour
- 1 teaspoon lemon zest
- ½ tablespoon baking powder, kosher for Passover, if desired
- ¼ teaspoon sea salt
-
1/2 cup prepared Wildflower Dream Tea, cooled
- ¼ cup extra-virgin olive oil
- 1 teaspoon vanilla extract, optional, kosher for Passover, if desired
- 5 large eggs, separated, at room temperature
- 1 teaspoon lemon juice
- ½ cup granulated sugar
Glaze
-
1 to 2 tablespoons prepared Wildflower Dream Tea, cooled
- ½ teaspoon lemon zest
- 1 cup sifted confectioner’s sugar, kosher for Passover, if desired
Directions
- Preheat the oven to 325F. Line and grease a loaf pan with parchment paper.
- Prepare the tea in a heat-proof mug or measuring cup.
- In a large mixing bowl, whisk the almond flour, lemon zest, baking powder, and salt. Add the tea, olive oil, vanilla (if using), and egg yolks, mixing with a spatula to combine. It will be thick!
- In a medium bowl, whisk the egg whites, lemon juice, and sugar until white and opaque, about 2 to 3 minutes.
- Gently fold the egg whites into the almond flour mixture, half at a time.
- Transfer to the lined loaf pan, and bake for 40 to 45 minutes, or until a toothpick comes out clean.
- Meanwhile, make the glaze:
- In a small bowl, whisk the confectioners sugar and cooled tea, one tablespoon at a time, until thick and glossy.
- Let the cake cool in the loaf pan. Transfer to a wire rack, and drizzle with glaze.
