Blossom Bliss + Verjus Tea Cake

Infused with Blossom Bliss edible flower tea and glazed with verjus from Horizon Verjus! 

• Verjus is a non-alchoholic wine-based beverage and upscaled vinegar stand-in. Produced by the otherwise "wasted" wine grapes (pun intended) that are not used in wine production. This verjus is produced in Palisade, Colorado using grapes from that region, a special place - close to my heart! 
• Tea Cake is a cake batter infused with finely ground loose leaf tea. In this version we used our Blossom Bliss tea blend. 

A light, gluten-free tea cake featuring our signature Blossom Bliss tea blend - finished with a bright verjus glaze. A delicate bite that's floral, citrusy, and not too sweet. Great with tea, coffee, or anytime!

Cake Ingredients: 

• 1 1/4 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 2 tsp Blossom Bliss tea (ground finely in a spice grinder or mortar/pestle)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup olive oil
• 1/2 cup maple syrup 
• 2 eggs
• 1/3 cup milk of choice
• 1 tsp Horizon Verjus
• 1 tsp vanilla extract
• 1 tsp lemon zest

Verjus Glaze: 

• 1/2 cup powdered sugar
• 2-3 tsp Horizon Verjus

Optional Toppings: 

• Pressed edible flowers and edible flower sugar

Preparation: 

1. preheat oven to 350 degrees. Grease and line an 8x8 pan with parchment. 
2. In a bowl, whisk together the flours, ground tea, baking powder, baking soda, and salt. 
3. In another bowl, whisk olive oil, maple syrup, eggs, milk, vinegar, vanilla, and zest. 
4. Stir the dry into the wet ingredients until just combined (don't overmix). 
5. Pour into the pan and smooth the top. 
6. Bake for 22-26 minutes, or until the center springs back and a toothpick comes out clean. 
7. Cool fully before glazing. Mix powdered sugar and verjus until smooth, then drizzle over the cake. 
8. Garnish with pressed edible flowers and a sprinkle of edible flower sugar. Serve with tea or coffee & enjoy!