February 13, 2011

Passionate tea cakes for Friend's Day

Happy Sunday everyone and Happy Friend's Day for tomorrow!

That's right, in Finland we celebrate "Friend's Day" - we send cards to our friends and thank them for their friendship. I love this idea and I think it's all-inclusive and there is no need for "singles parties" or "Anti-Valentine's Day". This isn't a day for lovers only, this is a day to celebrate all friends you are fortunate to have in your life.

I made these tea cakes to celebrate Friend's Day. They are like little cupcakes, but spelt flour makes them slightly spongy and that's why the tea soaked fruit with a big dollop of minty yoghurt is a perfect companion to complete the dessert. I've used a beautifully fragrant tea from Swedelicious Tea called Freya's Passion. It is organic black tea with passion fruit, kumquats and blueberries made extra special with rose buds, sugar hearts and marigolds. I couldn't think of a better tea for these cakes!

Happy Friend's Day to all of you and thank you for your friendship and support!

Passionate Tea Cakes 
(Makes 8-10)

1 cup almond meal
1 cup white, unbleached spelt flour
1 tsp baking powder
3 large free-range eggs
1/2 cup organic fat-free yoghurt
200 ml unsweetened apple sauce
200 ml passion fruit pulp (about 3 passion fruit)
300 ml Freya's passion tea, brewed strong and cooled 
1 tsp natural vanilla extract
a drop of rosewater

{Tea soaked fruit}
1 cup Freya's passion tea, brewed strong
1/2 cup dried fruit (apricots, apple, figs)
1 tbsp raw honey

{Minty Passionfruit Yoghurt}
250 ml organic fat-free yoghurt
pulp from 2 passion fruit
3 tbsp fresh mint, finely chopped


Preheat oven to 180C. Combine the almond meal, flour and baking powder in one bowl and the wet ingredients in the other. Then add the wet ingredients into the dried and stir well to mix. Spoon the batter into muffin tins and bake for about 15-20 minutes or until a tester comes out clean. Cool on a wire rack.

For the tea soaked fruit, place the tea and the fruit along with the honey in a saucepan, bring to boil and simmer for a couple of minutes. Leave to cool and set aside.

For the minty yoghurt, drain the yoghurt for about 30 minutes, then combine with the passion fruit pulp and mint. Serve with the cakes.