Ever since making this cake for the first time we've been experimenting with different flours and tea leaves, such as Earl Grey and smoky Lapsang Souchong. We like to mix in Whole Grain Spelt Flour for a more nutty and complex flavour.
Green Tea Spelt Cake
~ adapted from Bon Appetit
2 eggs, room temperature
1 cup (200 g) sugar
1 cup (235 g) whole milk yogurt
2 tbsp loose Green Tea leaves (if tea leaves are large, use a mortar and pestle to grind finer)
2 tsp vanilla
1 cup neutral oil
1 cup (150 g) Flourist Whole Grain Spelt
1 cup (150 g) Flourist Sifted Spelt Flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp sugar
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a small bowl combine together flours, baking powder, baking soda and salt.
In a medium bowl whisk together eggs and sugar until smooth and pale yellow, about 1 minute. Add yogurt, tea leaves and vanilla and whisk until fully combined.
Place bowl on a damp cloth so it's sturdy and you have two free hands for the next step. Slowly steam in oil and whisk constantly until fully incorporated. Add dry ingredients and whisk until thoroughly combined and no dry spots of flour remain, be careful not to over mix.
Pour batter into the prepared loaf pan and generously sprinkle 1 tbsp sugar all over the top of the batter (this creates a nice crunchy, sugary top).
Bake for about 60-75 minutes until a skewer inserted comes out clean and the top has set. Cool completely before serving.
