Earl Grey tea has always been one of my favorites and infusing the batter of my cakes and muffins with it became my latest addiction. The base of this cake was inspired by the classic French yogurt cake, of course made with gluten-free flour blend and flax eggs.
The cake goes pretty well with basically any topping, though I found the best was this lemony yogurt glaze. But pouring over melted dark chocolate is also heavenly.
YIELDS
1 loaf
PREP TIME
COOK TIME
TOTAL TIME
- 2 flax eggs (1 egg = 1 tbsp ground flax seeds + 3 tbsp water)
- 200g powedered sugar
- 1 tsp vanilla extract
- 240 g almond yogurt (plain)
- 150 ml olive oil
- 250 g Gluten-free flour blend
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 6 g Earl Grey Tea leaves, ground
- 180g powdered icing sugar
- 30 ml fresh lemon juice
- 15 g almond yogurt (plain)
- 2 1/2 tsp purple sweet potato powder (or any other natural food coloring)
Directions
1. Preheat the oven to 180°C (350°F).
2. Line the base and sides of a loaf pan with parchment paper.
3. In a large bowl, add flax eggs, sugar and vanilla extract and whisk until pale and light, about one minute.
4. Whisk in oil and almond yogurt as well.
5. Sift into the bowl the dry ingredients: gluten-free flour, baking powder, baking soda and salt and fold them in gently.
6. Divide the batter in two bowls. Leave one as it is and mix the other with 2 tsp purple sweet potato powder.
7. Using a spoon, add the batter into the prepared pan spoon by spoon, making sure that the yellow batter is on one side, and the purple batter is on the other side. Spoon the batter until it fills the half of the loaf pan. Using a tooth pick mix together the two batters with swirling movements. Make sure you do not combine the whole batter because the marble coloring won’t come out perfectly.
8. Bake on the center shelf for 40–45 minutes until a toothpick inserted into the center comes out clean.
For the glaze:
1. Add powdered icing sugar, 1/2 ts purple sweet potato powder and lemon juice into a small bowl and whisk together. Add almond yogurt and whisk until combined. If the glaze is too runny, then add more powdered sugar 30g (¼ cup) at a time and mix until desired consistency is reached.
2. Once the cake is cooled, pour the glaze over the top of it and set aside for ten minutes for the glaze to harden before serving.
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Photo: Imola Toth
