Berry Hibiscus Tea Cake
Moist, floral, and kissed with the color of summer berries, this Berry Hibiscus Tea Cake is as stunning as it is delicious. Made with our Ella Bella Gluten-Free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosebudsrealfood.com.
Cooking tools:
- Coffee grinder
- Piping bag
- Microplane
- Cooling rack
- Muffin tin
- Cake pan
- Bundt pan
- Cupcake liner
- Toothpick
- Oven
- Microwave
- Stove
- Saucepan
- Mixing bowl
- Hand mixer
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Twist tie
- Rubber band
- Zip-top bag
Ingredients
- ¾ c. Milk (I use Extra Creamy Oat Milk)
- 1 packet of Berry Hibiscus Tea (or whichever flavor tea cake you're making)
- 1 ½ c. sugar
- zest of 1 lemon
- ¾ c. oil (I use Avocado Oil)
- 1 c. Egg Yolks (~8 yolks)
- 1 tsp. Vanilla
- 1 ¾ c. Ella Bella Gluten-Free All Purpose Flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- ½ c. Sugar
- juice of 1 lemon + enough water to make ½ c. liquid
- 2+ c. powdered sugar
- 2 Tbsp. lemon syrup
- 2 tsp. hibiscus powder
- Freeze Dried Strawberries
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