A new season means new teas, which means new recipes. But, of course, this isn’t any old season. It’s the holidays, and for this special time of year, we’ve crafted a recipe that’s not only perfect for every possible type of holiday celebration, but also doesn’t take long to make. So you can spend less time in the kitchen and more time enjoying the festivities.
We whipped up a light, airy sponge cake that can be enjoyed at breakfast as part of a spread, as a light dessert after a heavy meal, or as a sweet mid-day treat with a cup of Organic Earl Grey.
To take this cake to the next level, we used a cup of steeped Gingerbread Blondie tea, giving the cake some extra fluffiness and a bit of bite. We highly recommend a dollop of vanilla and lemon whipped cream, the perfect topper to the perfect cake. ‘Tis the season.
Gingerbread blondie cake
- 4 Perfect Spoons of Gingerbread Blondie
- 1 cup all purpose flour
- ¾ cup coconut sugar for extra caramel flavour*
- 1 tbsp ground ginger**
- 1 tbsp baking soda
- ¼ cup cold butter cut into small cubes, plus extra for greasing
- 1 egg, beaten
- 2 tbsp of dark maple syrup
- 1 cup 35% whipping cream
- Zest of 1 lemon
- 1 tbsp pure vanilla extract
- 1 tbsp granulated sugar
|Preheat oven to 350°F.|
|Grease cake tin with butter and cover bottom with parchment paper. (We used an 8” round cake tin, but you can use whichever shape you have at home.)|
|Sift flour, sugar, ginger and baking soda together in a bowl and mix together.|
|Steep 2 Perfect Spoons of Gingerbread Blondie in 1 cup of 95° C / 200° F water for 5 mins. Strain into a measuring cup.|
|Add cold butter and mix it into the bowl with your hands until it’s all crumbled.|
|Add egg, steeped Gingerbread Blondie tea and maple syrup and whisk until smooth.|
|Pour batter into greased cake tin and bake for 35-40 minutes or until lightly golden and soft to the touch.|
|Vanilla & Lemon Whipped Cream|
|Zest lemon and place in large mixing bowl.|
|Add remaining ingredients and whisk with an electric mixer until it creates small peaks or sticks to the bowl when turned upside down.|
|Top the cake with a big spoonful.|
*White sugar works as well
**Replace ground ginger with 1 tbsp of fresh grated ginger for extra snap!