Description
A delightful recipe for Gluten-Free London Fog Tea Cakes that combines the flavors of Earl Grey tea and lavender.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lavender buds (culinary grade)
- 1/2 cup brewed Earl Grey tea, cooled
- 1/4 cup milk (dairy or non-dairy)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lavender buds.
- Gradually add the dry ingredients to the wet mixture, alternating with the brewed Earl Grey tea and milk. Mix until just combined and smooth.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the tea cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- For a citrus twist, add the zest of one lemon or orange to the batter.
- If you prefer a sweeter cake, increase the sugar to 1 cup or add a drizzle of honey on top before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tea cake
- Calories: 150
- Sugar: 5g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Gluten-Free London Fog Tea Cakes