desserts

1. Bring 1/2 cup water to a boil. Place tea bags in a glass measuring cup. When water boils, pour over tea bags and steep 4 minutes. Remove tea bags and discard.

2. While tea steeps, continue preparing cake. Preheat oven to 350 degrees F. Spray an 8 or 9-inch square pan with vegetable cooking spray.

3. Add flour, sugar, salt, and baking soda to the prepared pan. Use a whisk or fork to mix thoroughly. Grate zest from orange on top of flour mixture, then stir to mix well.

4. Cut orange in half and squeeze the juice into measuring cup with tea. There should be just under 1 cup liquid. If needed, add additional water to make a scant 1 cup. Stir in honey and mix well to blend.

5. Make 2 oblong depressions in flour about 4 inches long, one near the top and one near the bottom of the pan. Pour olive oil in those depressions. Make a smaller, round depression in the center and pour in vinegar.

6. Pour tea mixture over ingredients in pan. Use a fork to mix until smooth, being sure to stir in any flour at the corners of the pan. There should not be any lumps.

7. Bake until golden and slightly firm to the touch, 25 to 30 minutes. A tester inserted in the center should come out clean.

8. Cool cake in pan on a wire rack for about 20 to 30 minutes. Serve warm or at room temperature, cut into squares, with your choice of optional garnish if desired.

Source: Hannaford fresh Magazine, November - December 2014