图片取自 Amy Chaplin |
When I lived in Sydney many years ago, my favorite place to eat was a restaurant called Iku on Glebe Point Road. Back then, Iku was co-owed by Holly Davis, an excellent whole-food chef and cookbook author, who along with the other great chefs who worked there, created fantastic healthy meals and dessert daily. In the afternoons, they served a moist, nutty fruitcake called Bancha tea cake. Bancha tea is a Japanese tes similar in flavor to kukicha. Being tea lover that I am, I wanted to re-create it using Earl Grey tea. You can use any tea you choose here - or even orange juice if you like. This gluten-free cake is simple to make, has no added sweetener or oil, and actually improves after it sits for a couple of days.