By: Susan Joy
This is a moist almond-vanilla tea cake that’s sprinkled with a cinnamon and pecan strudel-like topping. It’s the perfect cake to serve to guests for morning or afternoon tea. Serve with a dollop of vanilla coconut yoghurt or whipped cashew cream (recipe HERE). You can throw this tea cake together in minutes with its short list of ingredients and by whipping it up in a food processor.
Preheat oven to 160c (fan-forced). Line the base of a 23cm (9in) springform cake tin with baking paper. Place your sheet of paper over the base and clip the sides closed, leaving a little hanging out for easy removal. Grease the sides with ghee or olive oil.
Add the almond meal, arrowroot, baking soda and salt to a food processor. Process for 8 – 10 seconds to combine well.
Add the soft ghee, honey, eggs and vanilla and process for approximately 10 – 12 seconds or until you reach a smooth and creamy batter.
Scoop into the prepared tin and spread the batter out evenly with a spatula.
To Make the Topping: Combine the melted ghee, coconut sugar, pecans and cinnamon in a small bowl. Crumble the topping mixture over the cake batter.
Bake for approximately 33 – 35 minutes or until the top is set. Cool in the tin for 15 minutes, then run a knife around the inside of the tin and gently remove the springform side. Allow the cake to finish cooling on the base, then gently peel off the paper while supporting the bottom of the cake with your hands. Place on your serving plate.
Serve slightly warm or at room temperature with vanilla coconut yoghurt or cashew whipped cream (RECIPE HERE).
Suitable to freeze.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied