Almond Cinnamon Tea Cake

Contributed by: Karen Ward

Serves: 1 cake

Time: 1 hour

A light and simple tea cake recipe using almond meal and brown rice syrup.
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A light and simple tea cake recipe using almond meal and brown rice syrup.
More Information >>

PRODUCT INFORMATION

Ingredients

100g vegetable oil
1/2 cup organic brown rice syrup
3 eggs
zest and juice of an orange
2 cups self-raising flour
1 cup almond meal
3/4 cup organic almond milk
1 1/2 tsp cinnamon
1 tsp vanilla extract

Orange Glaze
juice of 2 oranges
1 tbsp organic brown syrup

method

  1. Preheat an oven to 180 degrees celsius and grease a bunt tin (20 cm in diameter) or any round cake tin of your choice.
  2. In a medium sized bowel whisk together the three eggs, brown rice syrup and vegetable oil.
  3. In a separate bowel combine all the dry ingredients (flour, almond meal and cinnamon).
  4. Alternating, add the flour and milk to the egg mixture until all are well combined.
  5. Pour the mixture the prepared cake tin and place in the oven.
  6. Bake the cake for 35-40 minutes, or until a skewer inserted into the middle comes out clean.
  7. Turn the cake onto a wire rack for cooling (facing up)
  8. Combine the orange juice and warmed brown rice syrup to create a glaze. 
  9. While the cake is still warm, pour over glaze.
  10. Eat & Enjoy! 
Dairy Free
Dairy Free
Low Sodium
Low Sodium
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

Have no questions.

Customer Reviews

Wonderful Cake Review by Mundi
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Value
Quality
Tried this for the first time last night and it turned out beautifully. Substituted some ingredients to adapt to what I had. Used a mixture of Coconut, Wholemeal and ordinary self raising flour, coconut oil instead of vegetable oil and it turned out just lovely. Will be adding it to my "list" for sure :) (Posted on 13/11/2017)

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