I am an avid tea drinker, a friend to every kind. From South African Rooibos to Andean Yerba Mate; from Asian Oolong, Black, Green, and White varieties to Middle Eastern apple and fresh mint leaf teas; from Mexican Agua de Jamaica to Greek sage and mountain tea. Ah…. I’m the kind of person who stands mesmerized in front of tea shops, who finds TeaVana a bona fide version of heaven on earth. The kind whose heart beats faster when presented with an extensive exotic tea menu and who, in the course of a day, drinks five cups of tea. Besides drinking it and dunking stuff in it (like protein eclairs, protein cake bread, or protein cookies), I have a penchant too for cooking with teas and creating food around them. Just like my Rooibos Vanilla Apple Protein Cake was created around Rooibos, this recipe right here is a tribute to Lady Gray – a sweet black tea imbued with hints of orange, lemon and bergamot. “Gold and silver and sunshine is rising up, pour yourself another cup of Lady Gray; take my hand in the meantime, when you’ve had enough; you’ll find me on the edge of the runway…” – it is, indeed, song worthy ;-)
For the cakes:
1 cup Lady Grey
1 cup coconut milk
1 cup sunwarrior’s warrior blend (you can sub this with vanilla casein)
1 tablespoon coconut flour
1/2 cup gluten free oats
1 teaspoon baking powder
1 tablespoon toffee flavdrops
1 tablespoon vanilla essence
For the filling:
1 cup Lady Gray
1/4 cup vanilla brown rice protein powder
1/2 tablespoon coconut flour
1. Blend together and bake in eight mini cake molds for about 20 minutes at 160 C (320 F).
2. Before throwing them into the oven, sprinkle each cake with grated coconut and cinnamon to add a crunch to the final product.
3. When the cakes are ready, let them cool completely and proceed to cut them in half.
4. Then, using a knife, dig a hole inside them (which was not hard because the cakes kind of hollow out as they cook).
5. Stuff them with filling.
Macros per Serving (per cake):