Almond Cinnamon Tea Cake

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.
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! 
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


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