I love a good tea cake! It brings back memories of when I was younger and as a treat, either my mumma or my sister would buy a Madeira cake or another type of tea cake and we’d eat small slices of it as dessert. Sometimes with ice cream if we had any (which was rare!). It’s hard to buy pre-made tea cakes (or any cakes, really) that aren’t packed full of preservatives, refined sugar and heavily processed ingredients. So I decided to make my own version on Sunday so that Jared and I could have some during the week. Now I say Jared and I, but if I’m going to honest, that cheeky bugger has been eating it every day with coffee during his morning tea break and I have yet to have a full slice myself! But I’m glad he’s enjoying it! It makes me happy seeing others enjoying my cooking. I am making sure though that there’s at least one slice left for me for tomorrow night, because Friday nights equal movie night. And movie nights should always contain cake and a cheeky scoop or two ice cream, am I right?!
Now, onto the actual recipe!
Originally I was just going to make a plain tea cake. But I had so many citrus fruits sitting in my fruit bowl, I thought I’d spike the tea cake with them for a nice twist! I juiced 2 large oranges and a giant grapefruit, picked out the seeds and then stirred the pulp back into the juice to use in the cake. A lot of recipes don’t use the pulp and I’m not sure why. I think it adds an extra citrus-y tang through the cake and also has the benefit of adding more fibre to the cake. I also used a base of both both buckwheat flour and almond meal. I have been loving buckwheat flour lately. It’s a gluten free flour that’s just incredibly versatile and easy to work with, plus I think it has a really nice subtle nuttiness to it. The end result was a tea cake that was lovely, moist and slightly dense in texture. I had a couple of bites of a slice when it was fresh out of the oven and it was heavenly. I imagine it would be great dusted in a little icing sugar, or drizzled with a sweet glaze or syrup. But honestly. I think it’s just as beautiful without either of those things. I hope you enjoy the recipe and the rest of your week!
- 1 and 1/4 cup buckwheat flour
- 1 cup almond meal
- 2/3 cup coconut sugar*
- 1 teaspoon baking powder
- 1 tablespoon orange zest
- Juice of 2 large oranges and 1 grapefruit
- 3 organic/free range eggs
- 1/4 cup unsweetened apple sauce
- 1/4 cup olive oil**
- Pre-heat oven to 180 degrees celcius.
- Combine all dry ingredients in a large mixing bowl.
- Whisk together all wet ingredients in a seperate bowl.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- Fold and stir gently until well combined.
- Pour into a greased/lined cake tin.
- Bake for 25-30mins, or until a skewer inserted into the middle of the cake comes out clean.
- *If you do not have coconut sugar, feel free to use rapadura sugar or unrefined brown sugar instead.
- **You can replace this with melted coconut oil if you wish.