Ingredients

• Nonstick spray
• 3 bags earl grey tea leaves
• ¹⁄₄ cup milk
• ³⁄₄ cup GF all-purpose flour
• ¹⁄₂ cup almond flour
• 2 tsps baking powder
• 1 tsp salt
• ²⁄₃ cup sugar
• zest of one lemon + dash of lemon extract
• ¹⁄₄ cup olive oil
• ²⁄₃ yogurt
• ¹⁄₂ tsp vanilla
• 2 eggs
• ¹⁄₄ cup chopped walnuts

Prep

1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
2. In a small saucepan, combine the milk and the tea leaves by emptying tea bags directly into the pan. Stir on low heat until milk is warm and tea steeps and then set aside.
3. In a medium bowl, whisk the dry ingredients (flour, almond flour, baking powder, salt, sugar, and lemon zest) to combine.
4. In a small bowl, whisk in the wet ingredients (oil, yogurt, lemon extract and vanilla) until well combined. Add milk and tea leaves. In another small bowl, whisk the eggs and then add to other wet ingredients and combine until smooth.
5. Add wet mixture into the medium bowl and gently stir without overmixing.
6. Pour the batter into loaf pan and evenly sprinkle walnuts on top.
7. Bake for approximately 45-50 minutes to until a knife inserted into the loaf comes out cleanly. After allowing loaf to cool for 10 minutes, enjoy a slice with a cup of earl grey tea.

Adapted from Butter Me Up Brooklyn’s Earl Grey Almond Yogurt Cake