A few folks asked for the recipe I used for the Earl Grey Tea cake I posted a picture of this past weekend, (on FB) so here it is! You should know that it's from Jennifer Katzinger's delightful cookbook, Flying Apron's Gluten-Free & Vegan Baking Book, which came out in 2009. I highly recommend it if you're planning to do any further gluten free/ vegan baking. (Babycakes, too!) My notes are italicized. I only made half a batch and it was plenty but the recipe below is as it appears in the book.
Earl Grey Tea Cake
two 8 1/2 by 4 1/2 inch loaves, or one 10-inch square cake
I used a larger loaf pan than it called for and found that I should have split it into two (remember, I did half the recipe, so one should be enough!)
4 cups brown rice flour
2 cups garbanzo bean flour
1 tablespoon baking soda
1 teaspoon sea salt (or kosher!)
1 1/3 cups canola oil
3 cups brewed Earl Grey tea (I used decaf and I let it cool a bit before I mixed the batter)
3 cups maple syrup (I used agave nectar and it's delicious)
3/4 cup currants (I didn't have currants or raisins so I skipped this entirely and I don't think it's lacking!)
1. Preheat the oven to 375 degrees F.
2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, tea, vanilla, and maple syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined. Mix in the currants.
3. Line the bottoms of two 8 1/2 by 4 1/2 inch loaf pans or one 10-inch square cake pan with parchment paper. Pour in the batter and bake until the cake springs back when you press the center with your finger, 45 minutes to 1 hour. After the cake has cooled, run a knife along the inside of the pan to aid in turning the cake out for serving.
That's it! I dusted mine with a bit of powdered sugar. It's also really scrumptious with strawberry jam. It tastes JUST like the Earl Grey Tea Cake I had at the Stellar Cafe in Mammoth Lakes, CA, so while you eat it, I suggest pretending you're on vacation! (That's my new mission - recreate vacation treats to perpetuate that vacation feeling!)
Oh! Remember that if you're using a glass loaf pan, turn the oven down 25 degrees.
Enjoy!
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| Earl Grey Tea Cake. Gluten free/vegan. Yum! |
two 8 1/2 by 4 1/2 inch loaves, or one 10-inch square cake
I used a larger loaf pan than it called for and found that I should have split it into two (remember, I did half the recipe, so one should be enough!)
4 cups brown rice flour
2 cups garbanzo bean flour
1 tablespoon baking soda
1 teaspoon sea salt (or kosher!)
1 1/3 cups canola oil
3 cups brewed Earl Grey tea (I used decaf and I let it cool a bit before I mixed the batter)
3 cups maple syrup (I used agave nectar and it's delicious)
3/4 cup currants (I didn't have currants or raisins so I skipped this entirely and I don't think it's lacking!)
1. Preheat the oven to 375 degrees F.
2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, tea, vanilla, and maple syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined. Mix in the currants.
3. Line the bottoms of two 8 1/2 by 4 1/2 inch loaf pans or one 10-inch square cake pan with parchment paper. Pour in the batter and bake until the cake springs back when you press the center with your finger, 45 minutes to 1 hour. After the cake has cooled, run a knife along the inside of the pan to aid in turning the cake out for serving.
That's it! I dusted mine with a bit of powdered sugar. It's also really scrumptious with strawberry jam. It tastes JUST like the Earl Grey Tea Cake I had at the Stellar Cafe in Mammoth Lakes, CA, so while you eat it, I suggest pretending you're on vacation! (That's my new mission - recreate vacation treats to perpetuate that vacation feeling!)
Oh! Remember that if you're using a glass loaf pan, turn the oven down 25 degrees.
Enjoy!
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