From the kitchen
Almond Milk Tea Cake
A simple, elegant sponge cake meant for dipping in hot tea, with a light crumb that almond milk's thin body helps achieve.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 3/4 cup Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Unsweetened Almond Milk
- 2 large Eggs
- 1/3 cup Melted Butter
- 1 tsp Vanilla Extract
- Powdered Sugar, to dust
Method
- Preheat oven to 350°F (175°C) and grease a loaf or round cake pan.
- Whisk the flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the almond milk, eggs, melted butter, and vanilla.
- Fold the wet ingredients into the dry just until smooth.
- Pour into the prepared pan and bake 35 to 40 minutes, until a toothpick comes out clean. Cool and dust with powdered sugar.
Kitchen note
This cake is intentionally light rather than rich — that's the almond milk at work, and it's exactly what makes it a good match for dunking in hot tea without turning soggy too fast.
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