Teatime is a unique time of the day when we crave for something sweet…. Or something crunchy….. to go with a cup of hot tea flavored with ginger and cardamom…. As the appetizing ginger flavor draws us and as we sip the tea, a bite of a fluffy tea cake is just what is needed to complete the picture.
Utilizing our Mango orange puree, we came up with an amazingly soft and fluffy cake. It is made with buckwheat flour, which is naturally gluten-free, mildly sweetened, and perfumed with orange essence. To top it all, this is completely vegan. With its gorgeous orange color and every bite of deliciousness, we have a winner. While many of us are working from home these days, this cake will be your go-to snack several times a day….. 🧐 it’s that addictive!
Mango Orange tea cakes
Ingredients
Dry Ingredients –
- 1.5 cups Buckwheat flour
- 1 tbsp Flaxmeal
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
Wet Ingredients –
- 1/2 cup Mango Orange puree
- 1/2 cup Orange juice
- 1/2 cup Maple syrup
- 1/4 cup Olive oil
- 1 tsp Orange extract
Instructions
- Soak the Flaxmeal in 2 tbsps of warm warm and let it sit
- Mix the remaining dry ingredients in mixing bowl and set aside
- Next mix all the wet ingredients in another mixing bowl
- Add the flaxmeal mixture and combine
- Add the dry ingredients little by little, mixing evenly until fully combined
- To a 9 inch square cake pan, lined with parchment paper, ladle the mixture completely
- Tap the pan lightly to release air bubbles
- Bake at 325 degrees for 40 minutes until a fork pricked in the center comes out clean
- Check the top for light crust, turn off oven and leave it in for 5 to 10 minutes for the top to turn crisp
- Remove from oven and set on counter to cool for 30 minutes
- Remove carefully from pan and cut into desired size pieces