Cornmeal has drying and heating properties, making this a kapha-friendly baking ingredient, especially when paired with fennel. If you have a sweet craving in spring, try this lighter tea cake as an afternoon treat instead of an evening dessert. By 6 p.m.—kapha hour—our digestion tends to slow down. For this reason, it’s best to enjoy a light dinner and eat your sweets in small amounts in the daytime.
PREP: 10 minutes | COOK: 50 minutes | YIELD: 8 servings
Ingredients
Dry Ingredients:
1 cup finely ground cornmeal or polenta
1 cup spelt flour (or gluten-free 1-1 baking blend)
1 cup unrefined cane sugar, coconut sugar or date sugar
2 teaspoons baking powder
1 tablespoon, plus 1 teaspoon fennel seeds
½ teaspoon mineral salt
Wet Ingredients:
1 cup almond milk
¾ cup olive oil
3 tablespoons ground flax whisked into ½ cup water
1 tablespoon plus 1 teaspoon orange blossom water
Instructions
Preheat the oven to 375°F (190°C). Grease an 8-inch springform cake pan or 9×5-inch loaf pan and line the bottom with parchment paper.
If using flax eggs, whisk the ground flax with ½ cup water and let sit for 5–10 minutes, until thickened.
In a large bowl, whisk together the cornmeal, spelt flour, sugar, baking powder, fennel seeds, and salt. In a separate bowl, whisk together the almond milk, olive oil, prepared flax mixture, and orange blossom water.
Pour the wet ingredients into the dry and fold together until just combined. Do not overmix. Transfer the batter to the prepared pan and smooth the top.
For an 8-inch springform cake pan, bake for 35–40 minutes. For a 9 × 5-inch loaf pan, bake for 45–50 minutes, until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Serve with tea.
Cooking Notes
Baking Note: Because this is a dense, moist cake, the edges may look finished before the center is fully baked. Test the thickest part with a toothpick and continue baking if it comes out with wet batter.
Spice Note: For a deeper fennel flavor, lightly toast the fennel seeds in a dry skillet for 1-2 minutes before adding them to the batter. Let them cool first so they don't warm the other ingredients.
Dosha Notes
V: Enjoy warm with a cup of tea
P: Enjoy in moderation
K: Add ½ teaspoon ground ginger
Nutrition
(Per serving)
Calories: 350–365 kcal
Protein: 5–6 g
Fat: 20–22 g
Carbs: 40–44 g
Sugar: 15–18 g
Fiber: 4–5 g
Shop Kitchen Essentials
Spelt Flour
Cornmeal
Orange Blossom Water
Fennel Seed
