Sage Lemon Tea Cake, made with fresh sage, lemon rinds, lots of olive oil, spelt and oat flour, is as healthy as an afternoon tea cake gets!
Tea Cake For Tea Time
Tea cakes are the absolute best part of an afternoon tea time. They are not intended to be overly sweet, or to compete with a dessert cake.
Tea time is intended to be a moment in the late afternoon, when energy levels begin to wane and a little morsel of something comforting and slightly healthy is served to nibble on with tea.
I was first inspired to create this recipe from a friends lovely cake called Gateau au Yaourt, a French Yogurt Cake. A cake that was lovingly prepared as a dessert.
Sage and Lemon Tea
Often, in the dead of winter, when our immune system is in need of boosting, I will sip on a hot cup of tea made from lemon and sage leaves.
The vitamin C from the lemon and the heavy dose of antioxidants in the sage is exactly what winters need.
So, I wanted to use the concept of the fresh sage and lemon rinds into a cake that could be transformed into a healthy, less dessert-cake, tea cake. A healthy tea cake.
I am so crazy about this cake now that I will experiment using other fresh herbs in it as well, like rosemary, or even the strong flavor of fresh marjoram.
Sage In My Garden
I’m a GARDEN TO TABLE LIFESTYLE kinda gal. Sage is a rather new and very welcome addition to my gardening. While it is in the mint family, it isn’t as intrusive as mint, which simply takes over.
I’ve become an avid grower of herbs for both cooking and medicinal properties, drying the leaves at the end of summer or bringing pots inside for the winter.
This fuzzy leaf, evergreen plant seems more shy. It grows happily if the conditions are right, while I think mint could grow on a pile of rocks.
While making my favorite Sage Yeast Rolls this winter, I decided to go check my garden to see if there was any form of life on the plant. To my surprise, even while there was snow dumped on top, there were leaves!
I went back to the sage in my garden again recently (February), and there they were. Like little puppies waiting to play. I picked all the tender leaves the plant had to offer and made this luscious Sage and Lemon Tea Cake.
Making Healthy Sage Lemon Tea Cake
Having grown up using olive oil, when most folks would use butter, for savory cooking, I am recently new to using olive oil in sweet dishes.
I experimented with my first pie crust, using olive oil and it has become a new favorite ingredient in the Olive Oil Blueberry Pie I make often.
For this recipe, I whisked together plain thick yogurt, lots of lemon zest, as many of my sage leaves as I could gather, spelt flour (my new favorite flour instead of all purpose bleached flour), oat flour and lots of olive oil.
The texture is moist, the flavor delicate and only gently sweet and to serve it with tea, coffee or even pack for an afternoon snack on the go, is exactly the results I was hoping for!
Ingredients Needed For Sage Lemon Tea Cake
- Plain yogurt
- Raw sugar
- Olive oil
- Lemon zest
- Sage leaves
- Spelt flour
- Oat flour
- Baking powder
- Baking soda
- Confectionary sugar
- Lemon juice
- Mixing bowl
- Loaf pan or bundt pan
- Measuring cup
- Measuring spoon
- Citrus press
- Parchment paper
- Cutting board
- Chopping knife
- Wooden spoon
Sage Lemon Tea CakeCourse: CakesCuisine: Mediterranean FusionDifficulty: Easy
Fresh sage, lemon rinds with a lemon glaze, lots of olive oil in a healthy tea cake of yogurt, oat and spelt flour that is not too sweet and practically guilt-free!
Eggs – 4
Plain Yogurt – 1 cup
Raw sugar – 1 cup
Olive oil – 1 cup
Lemon zest – 1 whole lemon, plus a few strips for garnish
Sage leaves – 2 tbsp, chopped and a few for garnish
Spelt flour – 2 cups
Oat flour – 1 cup
Baking powder – 1 heaping tablespoon
Baking soda – 1 tsp
Salt – 1/2 tsp
Confectionary sugar – 1/4 cup
Lemon juice – 1 tbsp
- Preheat oven to 350.
- Spray non-stick in a long loaf pan, fitted with a strip of parchment paper for easy removal.
- In a large mixing bowl, whisk the eggs, sugar and oil until light and creamy. Whisk in the yogurt, zest, sage leaves.
- Add both flour, baking powder, baking soda and salt. Whisk until the batter is well blended. Transfer to prepared baking pan.
- Bake until tester comes out clean, about 40 – 45 minutes.
- Whisk together the confectionary sugar and lemon juice. Drizzle across the cake. Garnish with thinly sliced lemon rinds and a few sage leaves.