Easter Cake with Jasmine Aroma, Tangerine Summer Taste and Coconut Mood

Friends, getting ready, as always, quickly and easily! And also without butter and eggs;) To be honest, I was planning a slightly different recipe, but when I came to the kitchen and merged with the creation process, the recipe, as always, was born independently, without my intervention;) So hurry up to try;)

Ingredients

• Whole grain flour (300g)
• Drinking yoghurt (150 ml)
• Honey (4 tablespoons)
• 1 mandarin juice (large and juicy)
• Fiber (2 tsp) (optional)
• Jasmine green tea (100ml)
• Vanilla (pinch)
• Lemon pepper (pinch)
• Soda (1 tsp)
• Coconut sugar (150 g)
• Coconut oil (2 tablespoons)
• Food coloring (10mg)
• Powder for decoration

Directions

1. We brew tea with jasmine in a mug (10 minutes) - the strength as you like.
2. In yogurt (in my version, activia 2%) we dissolve everything except flour. Pre-cool the tea to room temperature.
3. Mix the flour with the liquid mixture. You can beat with a mixer so that there are no lumps.
4. We grease a detachable form for Easter cake or silicone with olive oil and spread a mixture that is rather thick in consistency.
5. Preheat the oven to 180 ° C and send our cake there for 50 minutes. Again, look at the power of your oven - check the doneness with a splinter or a regular toothpick. If the toothpick is dry after you pierced the cake, everything is ready;)
6. I just cooked the glaze very much - I dissolved sugar in oil over low heat and added food coloring, natural. Poured coconut glaze on the well-cooled cake and put it in the refrigerator for 2 hours.