This cake is deceptively fancy. The batter itself can be whipped up in a few minutes. Almond extract, chai tea and Chinese five spice powder give it a unique flavor. Applesauce, egg whites and whole wheat make this a cake you don’t have to feel so guilty about.
If you want to trick people into thinking you are Martha Stewart, you can cover the top of the batter with overlapping slivered almonds like so…
Be sure to tuck some slivers into the sides of the pan because the cake will rise somewhat while baking. I sat down in front of The Chew and finished this in about 15 minutes. If you’d rather not fuss with it then you can just sprinkle the almonds on top any old way.
Serve with a hot cup of chai!
Spicy Almond Tea Cake
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground ginger
1/2 cup cooled, very strong chai tea (brew 2 teabags until tea is a very dark amber)
1 1/2 cups applesauce
1 teaspoon almond extract
3 egg whites
1 1/2 cups white sugar
¼ cup slivered almonds
2 tablespoons crystallized ginger, crushed
1 tablespoon melted butter
Preheat the oven to 325° F. Grease glass loaf pan and set aside.
Sift together baking powder and soda, salt, flour and spices.
Mix tea and applesauce. Add extract, egg whites and sugar.
Combine wet and dry ingredients.
Pour into prepared pan.
Place almonds flat side down on top of cake batter, as pictured, or sprinkle over top of the batter.
Melt butter and ginger together and brush over almonds.
Bake for 1 hour or until firm.
Allow to cool in pan on wire rack for 30 minutes.