Cranberry and rooibos tea cake

This is an unusual cake, that's for sure, but believe me that as soon as you try it you'll surrender to the combination of dried cranberries, rooibos tea and ginger!

Ingredients:

425 ml (14.4 fl oz) of oat milk

2 rooibos teabags

1/2 tsp of ground ginger

3 Tbsp of agave syrup

200 ml (6.8 fl oz) of sunflower oil

175 gr (6.2 oz) of ginned dates

60 gr (2.1 oz) of dried cranberries

30 gr (1.1 oz) of hazelnuts

400 gr (14.1 oz) of spelt flour (a little more to sprinkle the cranberries)

2 Tbsp of ground flaxseeds

2 1/2 tsp of baking powder

1 tsp of baking soda

40 gr (1.4 oz) laminated almonds

Instructions:

- Turn on the oven at 180ºC (356ºF).

- Put 225 ml (7.6 fl oz) of oat milk in a small pan (the remaining will be used later), the ginned dates, the ginger, the agave syrup and the contents of the two rooibos teabags (simply open the teabags and pour their content to the pan). Let it boil for 5 minutes, stirring regularly. Then, pour it into a tall glass, add the sunflower oil and grind everything very well. Reserve.

- Cut the dried cranberries in half and sprinkle them with a bit of spelt flour so that they are then well distributed in the cake dough. Coarsely chop the hazelnuts.

- In a large bowl, add the spelt flour, the ground flaxseeds, baking powder, baking soda, cranberries and hazelnuts. Mix everything very well.

- Add the liquid preparation to the bowl and mix very well (with your hands). Then, add the remaining 200 ml (6.8 fl oz) of oat milk little by little to the bowl and mix everything in order to obtain a uniform dough.

- Pour the cake dough into a mold lined with parchment paper. Bake at 180ºC (356ºF) for 20 minutes. Then, remove the cake and cover it with aluminum foil. Take it back to the oven for another 20 minutes. Take it out of the oven and let it cool down a little before unmolding.

- In a small non-stick frying pan, toast the almonds laminated over medium heat for 3 minutes, stirring constantly, or until the almonds are golden brown.

- Brush the top of the cake with 1 Tbsp of agave syrup (if the syrup is too thick, take it to the microwave for a few seconds), then add the toasted almonds and finally pour another Tbsp of agave syrup over the almonds.

Enjoy! :)