In the past week, I’ve visited all three locations of Alice’s Tea Cup with friends. No matter what, it’s always the right time for tea and cake. This gorgeous weather puts me in the mood for iced tea, and it’s a lovely place to chat. It also means I’ve watched three friends munch on their delicious scones while I contemplated making my first attempt a gluten-free scone recipe! In the meantime, I’ve been experimenting with my tea cakes…
Rooibos Tea List
My friend Shannon’s scone
My iced Wedding Chai tea with honey
This gluten free chocolate chip cinnamon tea cake is my solution to the cake conundrum that always accompanied my teatime in Oxford, after my wheat allergy was diagnosed. Scones are one thing. I like scones, but I can certainly live without them, and if I want to make some, there are plenty of gluten-free scone recipes. What I really missed out on was the tea cake. You see, there were always little cakes served at teatime, ranging from custard and fruit tarts to Victoria sponge. And, most of all, the classic British tea cake, which is sort of like a sweet roll, but lighter and doughier all at once, and studded with currants or nuts. This was the cake I wanted, because it wasn’t dessert like the others. It was supremely meant for tea, hearty enough to tide you over until dinner or to toast up for breakfast the next morning.