Gluten Free Bengal Tea Cake
Gluten Free Bengal Spice Cake:
Imagine warm cinnamon, spicy chicory, paired with the warmth of cloves. Brimming with incredible flavors popular in the Middle East, this unique gluten free tea cake is infused with Bengal spice tea, in the place of coffee. A perfect companion for tea time, as the tart cherries and smooth chocolate make for a beautiful and glorious tea experience.
Cooking Time: 50 mins
Cooking Temp: 350 degrees
Ingredients:
1 8oz cup Bengal Spice Tea
5 T softened butter
¾ c granulated sugar
1 egg
1 t vanilla
⅓ c sour cream
¾ t baking powder
¼ t baking soda
1 ¾ c gluten free flour + 1 T gluten free flour
King Arthur’s Gluten- Free Flour Blend
¼ c almond flour
½ c dried cherries
¼ c chocolate chips
Steps:
- Begin by preheating the oven to 350 degrees and prepare a silicone bundt pan with non-stick cooking spray.
- Next prepare and seep an 8oz cup of Bengal Spice Coffee ( allow to seep for 5 minutes at least, and allow to cool.
- In the bowl of a stand mixer fitted with the paddle cream together the butter and sugar on medium speed for about 1 minute.
- Incorporate the vanilla extract, egg and sour cream mix and scrape the sides.
- Slowly add the tea and mix on low speed until well mixed.
- Continue, with the mixer running on medium slowly mix in the gluten free flour, almond flour, baking powder, baking soda, and salt. Until a smooth batter forms ( about 1 minute).
Helpful Products:
-Patience
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