Recipe Post: Earl Grey Quinoa Tea Cake

Earl Grey Tea Cake

#fitspo, #cleaneating, #superfood: some of the trendy hashtags social media junkies these days are catching onto. Little wonder, because a healthy diet and lifestyle usually leads to prolonged quality of living. Working as a healthcare professional has opened my eyes to how simple lifestyle choices can either be a benefit or detriment to one’s overall health.

What then, is a foodie to do when he or she has to pick between their passion for all things culinary and maintaining a healthy diet? Being a relatively health-conscious individual myself, I’ve been experimenting with substituting more healthy ingredients in my cooking and baking for the processed and high fat ingredients in the original recipes. I cannot deny that much experimentation and fine-tuning has to be carried out before a decent result can be achieved.

The following recipe came about when the craving for a sweet treat hit me. What if I could make a cake that was free of refined sugar and flour and relatively low-fat? I’ve developed a simple recipe below for an earl grey tea cake using some tea bags that I’ve been keeping at home for a while. I used quinoa, ground up to a fine meal, instead of white flour, and coconut oil instead of eggs. I used stevia instead of sugar but if preferred, raw sugar may be used.

The earl grey lends a sweet fragrance to the nutty taste of the quinoa. Being a naturally gluten-free grain, the quinoa doesn’t allow the cake to become too tough and rubbery, which is a common outcome of over mixing cake batter. I like that the flexibility with the usage of sweetener allows you to customise the taste to suit your liking.

Earl Grey Tea Cake (yields 12-13 slices)
200g quinoa
1 tea bag worth of earl grey tea leaves
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Stevia (I added 2 tsp but follow the instructions on the packaging. If using raw sugar, adjust amount until desired sweetness is achieved.)
1 tsp vanilla extract
3 eggs
1/2 cup low fat milk
1/4 cup coconut oil

1. Preheat oven to 180 degrees celsius
3. Put all the dry ingredients in a food processor and process until a fine powdery mixture
4. Add in the wet ingredients and process until a thick liquid. I would suggest to add the milk in small quantities in case the mixture gets too runny. It should spread out nicely when poured into a pan but not have too much of a liquid consistency. Add more milk and process as needed
5. Pour the batter in a lined loaf pan and bake for about 15-18mins or until a skewer inserted into the cake comes out clean
6. Remove from oven when done and let cool for 10minutes before slicing.

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