Are almonds, eggs, raisins and honey all healthy enough to eat for breakfast? If you think so, then so is this cake.
The ingredients are simple and healthy yet the result is so satisfyingly delicious – you wouldn’t know it.
I’ve added some chai tea flavour to this cake as the mixed spice flavours compliment fruit cakes so well.
Plus, it makes the fruit extra moist and tasty!
📖 Recipe
Cinnamon Chai Fruit Cake
Yield:
8
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
A healthier twist on traditional fruit cake with a chai tea infusion... Suitable for gluten-free, dairy-free, specific carbohydrate and paleo diets.
Ingredients
- 180 g organic raisins/sultanas
- 1 cup of chai tea, or just plain water
- 170 g ground almonds
- 1 tsp ground cinnamon
- ½ tsp ground mixed spice, or pumpkin spice mix
- ½ tsp bicarbonate of soda
- Pinch of salt
- 4 medium free-range eggs
- 1 generous tbsp olive oil or coconut oil
- 2 tbsp honey, or maple syrup
- 1 tbsp lemon zest
- 1 tbsp orange zest
Instructions
- Add one cup of chai tea to the raisins and let infuse for at least an hour (or preferably overnight.) Drain and leave to dry on some kitchen towel until they are just moist and not wet.
- Preheat oven to 170c. Grease and line a small 7" cake tin (or loaf tin.)
- Combine the ground almonds, cinnamon, mixed spice, bicarbonate of soda and salt in a large bowl.
- Mix in the eggs, one at a time and follow with the honey, oil and zest. Whisk until everything is well combined.
- Scoop the batter into the prepared cake tin and bake for 20-25 minutes until the top is golden brown and when pricked with a cake tester - it comes out clean.
- Leave to cool on a wire rack before serving. Store in a tin at room temperature for up to 3 days. Enjoy!
Nutrition Information
Yield 8Amount Per Serving Calories 264Carbohydrates 20gFiber 2gProtein 10g
rika@vm says
Such beautiful photos – I need this with a cup of brekkie tea! I love infused chai tea desserts – I used chai tea powder to make my waffles spicy and full of spices! Raisins are yummy in fruit cakes – that looks really easy to veganize!
Aimee says
Thanks Rika! I plan on experimenting with a veganized version of this soon and will let you know how it turns out. How do you usually replace eggs? I’m thinking of using apple sauce and flax seed in this recipe…
rika@vm says
Apple sauce & flax eggs sound like a good one since it’s mostly fruity! I was thinking of egg replacer, but the one you mentioned sounds great! Yummmmm!!!
Aimee says
Great, now I have the approval of the vegan queen! I will let you know how it turns out :-)
Consuelo @ Honey & Figs says
Did I hear cake for breakfast?? With a mug of warm chai tea?? I’m sold… where do I have to sign? ;–)
This one looks gorgeous!
Aimee says
Thanks Consuelo :-)
Monica says
Yes, this most definitely qualifies as an excellent breakfast. Love the sound of tea in it and I’ll take another cup (or two) alongside, please. :)
Aimee says
A cup (or two) of chai, alongside this cake, is a definite must!
Christin@SpicySouthernKitchen says
Who can resist cake for breakfast? Love the addition of chai tea!
Aimee says
Not me! I’m starting to wish I had cake every morning for breakfast now…
Cate @ Chez CateyLou says
I love the flavors in chai tea! I have always wanted to bake something with it – this cake looks delicious! Totally healthy enough for breakfast!
Aimee says
The chai flavours go amazingly with the dark, richness of fruitcake. I urge you to try baking with it!