Meatless Monday Recipe: Earl Grey Almond Yogurt Cake
It’s somewhat dreary outside, so to compensate for that you should spend some time baking. Nothing says cloudy days like brewing a pot of tea, especially when you use that tea in a baked good.
Earl grey tea is known for its distinctive flavor and aroma that comes from the addition of oil extracted from the rind of bergamot orange. Traditionally, it’s a black tea flavored with the citrus although now it can be a blend of any type of tea, including green and rooibos.
This well-known tea is named for an English prime minister, Lord Charles Grey the second, from the 1830s who drank it regularly.
This tea is great to drink alone and is used in baking due to its delicate taste that adds a subtle warmth to your cookies, cakes and breads.
We fell in love with the combination of almond, yogurt and earl grey in this recipe as it leaves you with a moist cake (or bread) that is perfect served warm on this cloudy afternoon.
Earl Grey Almond Yogurt Cake
From: Butter My Up Brooklyn
- .21 ounces of earl grey tea
- 1/4 cup milk
- 1 1/4 cup flour
- 1 cup almond flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- zest and juice of one lemon
- 1/4 cup vegetable oil
- 2/3 cup yogurt
- 1/2 tsp vanilla
- 2 eggs
- 1/4 cup sliced almonds, toasted
Preheat oven to 350 degrees F. Butter a 8×4 loaf pan, line with parchment paper and butter the paper. Set aside.
In a small saucepan combine the milk and tea leaves and heat over low heat, stirring occasionally until the milk is warm and the tea begins to steep. Turn off the heat and set aside.
Whisk together the flour, almond flour, baking powder, salt, sugar and lemon zest in a medium bowl. In a small bowl whisk together the oil, yogurt, lemon juice and vanilla and mix until the oil and yogurt have combined. Stir in the milk and tea leaves. Crack the eggs into a small bowl, whisking briefly to break the yolks, then add to the yogurt mixture and beat until smooth.
Pour the yogurt mixture into the dry ingredients and mix well using several quick strokes. Be careful not to over mix. Pour the batter into the prepared pan and sprinkle with toasted sliced almonds. Bake for 45-50 minutes or until a tester comes out clean. Cool completely on a wire rack.