LEMON & GINGER TEA CAKE
Happy, healthy, and 100% scrumptious cake.
Serves | 8-10 People |
---|---|
Makes In | 2 hours |
Difficulty | Medium |
Dietary | [[v]] |
Ingredients
Qty | Ingredient |
---|---|
3 | Twinings Lemon & Ginger Teabags |
200ml | Boiling Water |
200g | Oat Flour |
150g | Ground Almonds |
4 tbsp | Flaxseed |
45g | Coconut Oil |
40g | Coconut Sugar |
6 tbsp | Honey |
1 tsp | Ground Ginger |
1 | Lemon, Juice & Zest |
1/2 tsp | Baking Powder |
Method
- Infuse 3 Twinings lemon & ginger teabags in boiling water for at least 10 minutes then leave the water to cool for an hour.
- Pre-heat the oven to 150 degrees celsius.
- Mix the flaxseed with 8 tbsp water and leave to thicken up for a few minutes.
- Cream together the coconut oil and coconut sugar in a food processor.
- Combine the oat flour, ground almonds and ground ginger in a mixing bowl.
- Add the tea infused water to the bowl gradually, stirring as you do so.
- Then add the thickened flaxseed mixture, the creamed coconut oil and coconut sugar, the juice & zest of the lemon, the honey and baking powder. Mix well.
- Grease a loaf tin with coconut oil and pour the cake mixture into it.
- Place into the oven and bake for 30 minutes.
- After 30 minutes remove the cake from the oven and oven with tin foil, then place back into the oven for a further 15 minutes.
- Leave to cool for around 20 minutes before removing from the tin, cutting and digging in.