Chamomile Lemon Teacakes

Today in a brief pause from the scorching heat of these days, I baked this delicate, soft, moist cakes.

I’ve already eaten two while I was trying to take a decent picture...I admit that I was too busy stuffing my face to focus on the photographic process.

The teacakes have a delicate honey flavor because of the chamomile that soften the strong molasses taste of muscovado sugar, which I don’t particularly like if it’s too prominent. They have a pleasant fizzy lemony aftertaste, so they result to be perfect also for summertime. You won’t be disappointed, I promise!

Chamomile Lemon Teacakes 

Sift together in a large bowl:

1 cup millet flour

½ cup white rice flour

½ cup corn starch

1 + ½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon xanthan gum

2 or 3 teaspoons dry chamomile flowers, powdered with a food processor

Mix together in another bowl:

½ cup unsweetened soy milk

¼ cup fresh lemon juice (about 2 lemons)

¼ cup extra virgin olive oil

½ cup muscovado sugar

zest of 1 organic lemon

When the oven reaches the 180°C add the wet mixture to the dry mixture. Mix until combined (do not over mix). Pour into little molds (about 5-7, it depends on their size).

Bake at 180°C for 20 minutes or until the cakes have a sweet golden color.

Listening to : Elfin Saddle