Tea Cake

A cake you can mix up with either hand beaters or in the blender in under ten minutes!

Serves 10-15

Prep - 10 minutes

Cooking time - 40 minutes

Ingredients - 11

Dry Ingredients:

1 cup polenta

1/2 cup rice flour

1/2 cup gluten free self raising flour

1 tbs baking powder

1/2 cup brown sugar

2 tbs cinnamon spice/ground

1/4 cup chia seeds (black or white) - mix in after blending/beating

Wet Ingredients:

1/2 cup oil (I like to use olive oil) or you can use 2/3 cup of butter

1 cup milk (or milk alternative)

2 tbs pure maple syrup

3 eggs

Method:

1. Mix all flours together in a bowl with a spoon

2. Add all wet ingredients

3. Beat in bowl until combined or blend until combined

4. Add in chia seeds and stir into mixer

5. Cook for 35-40 minutes or until brown/tooth pick is dry

Optional icing sugar:

1. Heat 1/2 cup of butter until room temp or slightly melted

2. Beat butter and add icing sugar until consistency is at desired level (the thicker the easier to spread onto cake)

3. Add for taste any of the following - 1 tea spoon cinnamon // vanilla essence // maple syrup

4. Let cake rest and cool before adding icing
   

Tips:

• This cake can be kept in fridge or pantry for 3-4 days - it will get dry so serve with fruit and cream or yoghurt for a gluten free on-the-go brekky, or morning tea.

• You can bake this cake in any type of cake tin
  

Fun Fact:

• The history behind the circular cake tin with the whole in the middle is intriguing to some, I found a link online that dissects it's history which I found quite interesting! Click the tab below for more.
  

History of the bundt cake tin