English Tea Cake
|Honey||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
|Whole wheat pastry flour||2⁄3 Cup (10.67 tbs)|
|Unbleached white flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Teaspoon|
|Red currant jelly||2 Tablespoon|
|Red grape juice||2 Teaspoon|
1 Preheat the oven to 350°Fahrenheit.
2 Spray the bottom of an 8 x 8-inch pan with vegetable spray.
3 Line the bottom of the pan with parchment paper.
4 In a large bowl, add eggs, honey, and extracts and beat until very thick, for at least 7 minutes.
5 In a medium-size bowl, sift together whole wheat pastry flour, unbleached white flour, and baking powder.
6 Stir with a wire whisk to blend.
7 Gradually fold into beaten eggs.
8 Into the prepared pan, transfer the mixture.
9 Smooth the top carefully.
10 Bake on the middle shelf of the oven for 20 minutes.
11 Allow to cool for 10 minutes in pan.
12 Carefully run a knife around the edges of pan.
13 Gently turn the cake out onto a wire rack.
14 Remove the parchment paper and allow to cool completely.
15 In a small saucepan, melt jelly with grape juice.
16 Set aside to cool for about 5 minutes until slightly thickened.
17 Brush the mixture evenly on top of the cake.
18 Cut and serve.