This year the European summer has been quite shifty, with lots and lots of rain. Weather like this always brings me to the kitchen to start baking. No punishment at all especially as it gives me the opportunity to use my Wondermill.
I decided to make a cake which would be comforting yet light with a hint of lemon and a special ingredient; black tea.
Organic ingredients are what I use because I genuinely believe they taste better, nourish me and my family more and are better for the environment.
Modern, processed sugars and their modern, chemical-based substitutes are not good for you therefore I try to look for alternatives and experiment with different kinds of sweeteners such as sucanat, maple syrup, coconut blossom sugar etc. If you want to learn more about natural sweeteners and how to use them, read this informative article from Nourished Kitchen.
The different sweeteners might react differently to the other ingredients which will have an effect on the end result. Try and see what you like best and let me know!
1 1/2 cups sucanat (or other sweetener)
1/4 cup white round rice (you need 1/2 cup white rice flour)
approx. 2 cups of raw almonds (you need 1 1/2 cups almond flour)
3 eggs lightly whisked
3/4 cups unsalted butter
peel of one lemon
5 teaspoons of good loose leaf black tea
3 ripe peaches
The night before: soak raw almonds in water, try to refresh soaking water at least 2 times. The soaking will increase enzyme activity, gives a greater absorption of the food’s nutrients by the body and increased digestibility. Soaking will also enable you to peel the almond skins off easily.
Preheat oven to 175°C (350°F).
Grease and line a small 6inch cake tin.
In a pan combine butter and tea and place on a low heat. When the butter is melted remove from the heat and leave to stand for 15 minutes. When the butter has taken on some of the color of the tea, pour through a fine sieve and leave butter to cool.
In the meantime grind the rice in your Wondermill. Discard the soaking liquid of your almonds and rinse them. Peel the skins off, tap the almonds dry with a clean tea towel and grain the almonds in your food processor.
Combine the sucanat (or other sweetener), lemon peel, rice flour and almond flour in a bowl. Make a well in the centre. Add whisked egg and infused butter. Stir until well combined.
Pour into the prepared pan and bake for 45 minutes to 1 hour or until a skewer inserted into the middle comes out clean. You want this cake to be moist not dry.
Let the cake cool for about 30 minutes and remove from the tin.
Peel and slice your ripe peaches and decorate your cake with the slices in a nice pattern.
Serve with a cup of your favorite tea.
Who cares about the rain now?
A bit of whipped raw cream might be a nice addition. Add 4 tbsp of maple syrup to a cup of raw cream and whip till light and fluffy.
I look forward to your comments!