Lemon Thyme Olive Oil Tea Cake

Name: Lemon Thyme Olive Oil Tea Cake
Ingredients: 1/4 cup tapioca flour (tapioca starch); 1/4 cup corn flour (or mochiko flour, if you are avoiding corn); 1/2 cup quinoa flour; 1/2 cup sweet white rice (mochiko) flour; 1 teaspoon double-acting baking powder; 1/2 teaspoon baking soda; 2 teaspoons fresh thyme leaves; 1/2 cup light coconut milk; 1/4 cup olive oil; zest of one lemon; 1 tablespoon fresh lemon juice; 2/3 cup sugar

12 ingredients

5 steps

Ingredients

1/4 cup tapioca flour (tapioca starch)
1/4 cup corn flour (or mochiko flour, if you are avoiding corn)
1/2 cup quinoa flour
1/2 cup sweet white rice (mochiko) flour
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
2 teaspoons fresh thyme leaves
1/2 cup light coconut milk
1/4 cup olive oil
zest of one lemon
1 tablespoon fresh lemon juice
2/3 cup sugar

Directions

1

Adjust oven rack to center position and preheat oven to 350 degrees. Lightly oil a standard-sized loaf pan, paying attention to corners and creases at bottom of the pan.
2

Sift dry ingredients together in a large bowl; set aside.
3

Whisk wet ingredients together until emulsified. Fold in the dry ingredients until just incorporated and few lumps remain.
4

Immediately pour into prepared loaf pan and set in the center of the oven rack. Bake for 45-50 minutes or until edges are golden brown and starting to pull away from the pan. *Do not open your oven until at least 30 minutes have passed, and even then, if you must, only open it a teensy little crack.*
5

Allow to cool for 30 minutes on a rack before removing from the pan. Slice and serve when completely cooled.