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