Healthy Ceylon Christmas Tea cake with Cardamom

Baking temperature : 370 degrees for 45 minutes

FOR THE CAKE

Ingredients :

• Cooking spray, for the pan

• 1/3 cup Vegetable oil

• 1 cup Tea - 1 Sri Lankan or Indian Black tea bag in 1/2 cup hot water and 1/2 cup milk with two tablespoon Agave

• 4 large Eggs

• 1 tbsp. Vanilla extract

• 2 c. All-purpose Flour

• 2 c Walnuts

• Seeds of two Cardamom pods

• 4 tbsp. Cornstarch

• 2 tsp. Baking powder

• 1 1/2 tsp. Kosher salt

• 1/4 cup Brown sugar

• 4 teaspoon organic Stevia

• Your favorite Ceylon or Sri- Lankan Black tea -1 tea bag in 1/2 cup hot water, plus 1/2 cup milk or almond milk and 2 Tablespoon Agave

For the Glaze :

• Tea 1 cup with 2 tablespoon Agave- Reduced and thickened to a nectar over low flame in nonstick pan

• Dust the Cake with a mild dusting of confectionary sugar

Directions:

• In a Food processor grind the walnuts mixed with flour into flour consistency

• Add the Baking powder, Corn starch, salt, seeds of Cardamom pods, Brown sugar, Stevia and give a blend in processor

• In separate bowl mix in eggs, oil, vanilla extract, Tea with milk and agave and blend together with hand blender

• Gradually add in the Flour and nut mixture

• Preheat oven to 370 degrees for 15 minutes

• In a oiled pan pour in the batter and allow to bake

• After baking time, cool the cake

• Drizzle over the thickened tea and Agave mixture

• Dust with a mild dusting of confectionary sugar

• Serve with Ginger snaps, cookies or your Favorite Chai Tea.

This recipe uses Agave, Stevia, small amount of Brown sugar and confectionary sugar. This way, it has the right amount of sweetness without overpowering our taste buds. The essence of Cardamom and Black Tea comes through beautifully and it is my family’s favorite Christmas desert.

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