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Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}
THE BOJON GOURMET18Ingredients
105Minutes
270Calories
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Ingredients
US|METRIC
10 SERVINGS
- 4 oz. unsalted butter (softened)
- 3 oz. cream cheese (softened)
- 1/2 cup cane sugar (organic blonde)
- 1 lemon
- 2 large eggs (at room temperature)
- 3/4 cup white rice flour (sweet, mochiko)
- 1/4 cup oat flour
- 1/4 cup millet flour
- 2 Tbsp. tapioca flour (/starch)
- 1 1/2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1 cup huckleberries
- 1/4 cup Cake
- 4 Tbsp. lemon verbena (chopped fresh)
- 1/2 cup powdered sugar
- 1/2 vanilla bean (a small, or a splash of vanilla extract)
- 2 Tbsp. lemon juice (enough to make a drizzle-able glaze)
- leaves (tiny lemon verbena, for garnish, optional)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium240mg10% |
| Potassium90mg3% |
| Protein4g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber1g4% |
| Sugars16g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium8% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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