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Diana Yen's Herbal Tea Blend and Mini Almond-Cranberry Cakes

To say that Diana Yen knows her way around the kitchen is an understatement. As the founder of The Jewels of New York, she has assembled a highly talented collective of chefs who can do more than just cook, from styling and shooting food to catering and consulting on recipes for the likes of Martha Stewart and Kinfolk. And now Lonny. Ahead of the May 20th release of Yen's new cookbook, A Simple Feast, we'll be posting original recipes by The Jewels of New York each week, right here on Lonny.com. So even if you're not a domestic diva, you can entertain like the best of them—starting with an elegant yet delightfully simple afternoon tea ritual. You're welcome.

Diana Yen's Tea Blend and Mini Almond-Cranberry Cakes | Lonny.com
(Photos © The Jewels of New York)
Jasmine-Mint-and-Rose Tea Blend (paired with Mini Almond-Cranberry Cakes)
Makes about 1 cup dried tea mixture

Making your own tea blend is a special kind of ritual you can enjoy year-round, but in these cooler months its benefits abound. It cleanses the system, balances over-stimulated senses, and brings a sense of contentment. Settle in with this beautiful brew, pair something sweet, and get present.

-- ½ cup dried jasmine tea leaves
-- 2 tablespoons dried rose petals
-- ¼ cup of mint tea leaves

Mix all the ingredients together and store in a tin or jar until ready to use. Use 1 tablespoon per cup of boiling water and steep for 5 to 10 minutes. This caffeine-free tea can be served hot or cold over ice with a bit of honey.

Mini Almond-Cranberry Cakes
Makes about a dozen mini cakes

-- 1¼ cups almond flour
-- ½ teaspoon baking powder
-- ¼ teaspoon salt
-- 3 tablespoons melted coconut oil, plus more for greasing
-- ¼ cup sugar
-- 2 eggs
-- ¼ teaspoon cardamom
-- ¼ teaspoon cinnamon
-- ¼ teaspoon vanilla extract
-- 1 cup dried chopped cranberries
-- confectioners sugar, for dusting

Diana Yen's Tea Blend and Mini Almond-Cranberry Cakes | Lonny.com
Preheat the oven to 375 degrees.

Lightly grease your favorite mini 1½-inch cake molds with coconut oil. In a large bowl, stir together almond flour, baking powder, and salt; set aside. Using an electric mixer, combine coconut oil and sugar until combined, about 2 minutes. Add eggs, cardamom, cinnamon, and vanilla extract, and continue to mix for another 2 minutes. Beat in flour mixture, ½-cup at a time. Stir in cranberries. Chill dough in the refrigerator for approximately 30 minutes.

Fill cake molds with batter. Bake until edges begin to brown, 5-8 minutes. Remove from oven and let cool. Dust cakes with confectioners sugar before serving.
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