Mmmm, warm tea cake! Such a perfect afternoon tea.
We enjoyed ours on a sunny winter’s day down by the lake with a picnic cuppa for Mother’s day …. highly recommended serving suggestion 😉
- 1 1/2 cups plain spelt flour OR 1 1/4 cups plain GF flour mix
- 1/2 cup almond OR seed meal
- 2.5 tsp GF baking powder
- 1/2 cup coconut sugar
- 3 tbsp aquafaba (liquid drained from a can of chic peas) OR 1 whole egg
- 3/4 cup milk of choice (I use rice or oat)
- 60g Nuttelex or tasteless coconut oil, melted
- the juice and finely grated zest of 1 medium lemon
- 1/2 cup frozen blueberries
- 1 tsp Nuttelex and 1 tsp vanilla sugar to top (optional)
In a small bowl mix together the wet ingredients, including the zest and whisk well to combine.
In a large bowl use a whisk to mix together the dry ingredients.
Pour the dry ingredients into the wet and mix until combined, don’t over beat it.
For a Thermal cooker, place all dry ingredients into machine first and mix on speed 4 for 10 seconds. Mix together the wet ingredients in a separate bowl then add through the chute at the top whilst mixing on speed 4. One all of the liquid is added, scrape down the sides and mix for a further 8 seconds on speed 4.
Pour the mixture into a lined 21cm round cake time.
Press the blueberries gently into the top.
Place into a preheated moderate oven for 45-50 mins or until an inserted skewer comes out clean.
As soon as you remove the cake from the oven, spread the Nuttelex over the top and them sprinkle with the vanilla sugar.
Leave it in the tin to cool for 10 mins before transferring to a wire rack.
Serve warm or cold.
(as an aside, I don’t know how this does in the freezer because there was only 1 slice left and my 7 year old claimed it for his lunch-box!)
P.S. If you enjoy this flavour combination you should check out my Lemon and Blueberry tart