TEA & HONEY CAKE

Lemon Streusel

1⁄4 cup (56g) Butter

1⁄2 cup (100g) Brown Sugar

1⁄4 cup (30g) Whole Wheat Pastry Flour

1⁄4 tsp Salt

1 Tb (1 medium lemon) Lemon Zest

Combine brown sugar, flour, salt, and lemon zest.Cut cold butter into small cubes. Add butter to rest of ingredients and mix until you have irregular clumps. Refrigerate until ready to bake.

Tea and Honey Cake

2 cups (300g) Whole Wheat Pastry Flour

1⁄2 tsp Salt

1⁄2 tsp Baking Soda

2 Tb (10g) Loose Leaf Black Tea

1⁄2 cup (114g) Butter

1 1⁄4 cup (350g) Honey

3 Eggs

1⁄4 tsp Almond extract

1⁄2 cup (180g) Greek Yogurt (full fat)

Blitz tea in a spice grinder or food processor until finely ground. Sift together flour, salt, baking soda, and tea. In a separate bowl, whip butter and honey until light in color. Add almond extract and then eggs one at a time. Add dry ingredients slowly until fully combined and smooth. Fold in Greek yogurt. Pour into a loaf pan lined with parchment and top with streusel, pressing down just slightly. Bake at 300F for 1 hr 25 mins or until internal temperature reaches 200F.