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Every Monday an hour is devoted to enjoying a pot of ginger and lemon tea with a generous dollop of honey with a side of simple baking doing wonders for the spirit reminding you that you always have time for yourself even on those I have Monday moods.

Tea time is so therapeutic in so many ways. Brewing tea is reflective on your soul, watching loose tea blossom beautifully in water, as fragrant steam draws you closer whilst awakening your senses. There has always been a purpose for teas in many cultures from healing properties, to bringing people together to just taking that ten minutes for yourself to go ahh.

But no tea is set without a slice of home-made cake, adding a bit of cake to your tea can create a moment that acts as an oasis on any day, day or night. Baking doesn’t mean, do it in your free time, it can go hand in hand with those busy days, it’s simple. From wet ingredients first followed by dry ingredients with a quick stir can create something magical and scented. This cake is a marriage I describe between smooth almonds and vanilla. It’s delicately sweet with a thin crumb and soft, spongy texture.

So join me in taking the first sip, the first spoonful to an afternoon of self-reflection and relaxation, to enjoying life on the slow side.

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Makes: 10-12 mini cakes
Ingredients:

300 grams gluten-free/self raising flour
80 grams butter, room temperature
6 large eggs, yolks and whites separated
15 grams (1 sachet) baking powder
50 ml milk
150 grams icing sugar plus extra for dusting
30 ml natural plain yoghurt
2 tablespoons almond paste
1 teaspoon vanilla essence
Icing sugar for dusting

Method:

Beat the yolks and 100 grams of the icing sugar in a large bowl. Beat until the mixture lightens in colour and the mixture forms bubbles.

Add milk, vanilla, almond paste and butter and beat until the mixture has a uniform consistency.

Sift in the flour and baking powder mix gently, until no dry bits remain and set aside.

In another separate mixing bowl beat the egg whites until soft bubbles form and add the remaining sugar to create soft peaks. Add the egg whites little by little to the batter until dissolved and well combined.

Grease the ramekins and line with greaseproof paper. Spoon the batter into the ramekins to just over half, place onto a baking tray and bake in the oven at 180°C for 25 minutes.

Once baked remove from the oven and cool on a wire rack until warm, remove from the ramekins and dust with icing sugar and serve with a fragrant floral infusion creating the perfect elixir as you sit back and unwind.

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