Thursday, June 26, 2014

Black Tea Banana Cake with Blackberries

Have you guys ever infused tea into your cake batter?! Well get your tea bags out, now is the time! This cake totally blew me away, the flavour was rich and sophisticated and went extremely well with the blackberries. The key is to use really good quality tea bags so it actually tastes like the flavour of tea and not just pure bitterness.

The way we infused the tea was through almond milk. Just heat up almond milk like you would water, but take it off the heat right before it starts to boil, and steep a tea bag in it for 2-3 minutes.

You'll notice that there's not much sweetness in this cake, we found you don't need much sweetener because of the bananas and the tea is the highlight anyways.

I attempted to drizzle dark chocolate over top but left it on the stove for too long and burnt it! Nothing is sadder than a pot of burnt chocolate.

Berries!

Almost chocolate

Yeah...no chocolate




2 bananas, mashed
1/4 cup coconut oil
1 tsp baking powder
1 tsp baking soda
1 cup spelt flour
stevia, to taste
1/4 cup honey
1 egg
1/2 cup almond milk infused with black tea bag
1/2 cup blackberries

Combine flour, baking powder and baking soda. Set aside. In separate bowl, mix together mashed bananas, honey, egg and almond milk. Gradually stir into flour mixture. Add in melted coconut oil and frozen blackberries. Pour into a parchment lined loaf pan. Bake at 350F for 1 hour.

This cake reminds me of The B Book by Dr. Seuss. Does anyone remember this one?


2 comments:

  1. I often put tea in my smoothies, but not in cake batter, that sounds brilliant!

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  2. That's a fantastic idea and it looks so gustable! Mmmm - chocolate which is melting on the tongue... I'd give everything just to try it now!
    Marian Scott

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