Mothers Day, Earl Grey Cake with Lemon Frosting

The smell of Earl Grey tea reminds me of my Mama, as far back as I can remember it has always been her choice of a tea blend. With this in mind, I thought what better than to bake her an Earl Grey Cake for Mothers day, finished with a light layer of fresh lemon frosting to perfectly compliment the delicate bergamot flavour of the tea. Try adding lavender or rose petals for a touch of femininity.

This is a delightful soft cake, that is vegan and wheat free.

Fingers crossed a slice will be saved for her number one daughter!?

 

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Ingredients:

  • 10 oz  Self-Raising Wheat Free Flour
  • 2 tsp Baking Powder
  • 4 oz organic Coconut Oil, Melted
  • 8 tbsp Maple Syrup
  • 3 Earl Grey Tea Bags
  • 8oz of mixed fruit
  • 8ml/220ml of Boiled Water
  • 2 Tbsp of icing sugar
  • Zest and juice of 1 Unwaxed Organic Lemon
  • 2 tsp Vanilla Extract

 

Directions:

  1. Preheat Oven to 180C/350F/Gas Mark 4 and line a 1lb loaf tin.
  2. Pour 8fl oz/220ml of boiled water into a jug with 3 Earl Grey tea bags and the mixed  fruit. Leave to cool.
  3. Place the flour, baking powder and zest (reserving some if you wish to garnish the cake) into a mixing bowl and combine.
  4. Once the tea has cooled remove the tea bags from the jug and add the melted coconut oil, maple syrup and 1 tsp of vanilla extract.
  5. Combined the wet mix (tea mix) with the flour and baking powder and pour into a prepared loaf tin.
  6. Bake in the oven for 25-30 minutes until the centre springs back when lightly touched. Leave to cool in the tin before transferring to a wire rack.
  7. Meanwhile place the icing sugar into a small bowl or a cup and slowly add the lemon juice. You will only need a bout 2 teaspoons of the lemon juice.
  8. Once the cake has completely cooled, spread over the lemon frosting and garnish with the reserved lemon zest.
  9. Enjoy with a nice cup of tea and a smile.

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