Earl Grey Almond Yogurt Cake
Makes one 8×4 loaf
3 bags (6 grams) earl grey tea leaves
1/4 cup (60 ml) milk
1 1/4 cup (156 grams) flour
1 cup (100 grams) almond flour
2 teaspoons (9 grams) baking powder
1 teaspoon (2 grams) salt
1 cup (215 grams) sugar
zest + juice of one lemon
1/4 cup (60 ml) vegetable oil
2/3 cup (160 grams) yogurt
1/2 teaspoon (2.5 ml) vanilla
1/4 cup (22 grams) sliced almonds, toasted
Preheat oven to 350. Butter a 8×4 loaf pan, line with parchment and butter the paper. Set aside.
In a small saucepan combine the milk and the tea leaves (I snipped the top off the tea bags and emptied them right into the pan) and heat over low heat, stirring occasionally, until the milk is warm and tea begins to steep. Turn off the heat and set aside.
Whisk together the flour, almond flour, baking powder, salt, sugar, and lemon zest in a medium bowl. In a small bowl (or liquid measuring cup) whisk together the oil, yogurt, lemon juice and vanilla and mix until the oil and yogurt have combined. Stir in the milk and tea leaves. Crack the eggs into a small bowl, whisking briefly to break the yolks, then add to the yogurt mixture and beat until smooth.
Pour the yogurt mixture into the dry ingredients and mix well using several quick strokes. Be careful not to overmix. Pour the batter into the prepared pan and sprinkle with toasted sliced almonds. Bake for 45-50 minutes or until a tester comes out clean. Cool completely on a wire rack.