TOASTED ALMOND TEA
CAKE
Makes 16 4-ounce mini loaves
-
4 cups all-purpose flour
-
1 cup almond flour,
toasted
-
3 cups sugar
-
2 teaspoons baking
powder
-
2 teaspoons salt
-
6 eggs, large
-
11⁄2 cups canola
oil
-
1 tablespoon vanilla
extract
-
1 cup Jasmine Caramel
Sauce
-
1 recipe Streusel
(recipe follows)
-
2 cups sliced almonds
STREUSEL
-
6 ounces oats,
old-fashioned
-
9 ounces butter, cold,
cubed
-
6 ounces bread flour
-
6 ounces brown sugar,
dark
-
6 ounces sugar
Toast almond flour, cool.
Combine other dry ingredients, set aside. Make the Streusel filling by
combining the dry ingredients with a paddle attachment in a stand mixer,
then cutting in cold butter. Mix until crumbly, being careful not to
over mix! Set aside.
Finish making the tea cake
by combining the eggs, oil, and vanilla extract with a whip attachment
on a KitchenAid mixer. Fold the egg mixture and flour mixture together.
Pour batter into greased pans, swirl with the Jasmine Caramel Sauce and
top with Streusel. Bake at 325ºF until just set, approximately 30 to 40
minutes.
Remove from oven and cool.
Serve with: Pedro Ximenez
Sherry or a cup of steaming hot Jasmine Tea
