I have baked cakes of different flavors; coffee, chocolate, strawberry, banana, mango, red wine and so on.....The other day I was thinking about a tea cake; I mean a real "tea" cake baked from tea leaves......I searched on the www and found out this recipe from Pastry Affair.
I wanted a simple tea cake along with our evening tea, so I left out the buttercream icing mentioned in the original recipe.
Recipe Source: Pastry Affair
Milk - 235ml
Black tea - 3 tbsp
Butter - 55 gm, room temp
Granulated sugar - 225 gm
Eggs - 2, large
Vegetable oil - 1/4 cup
Vanilla essence - 1 tsp
Cake flour - 175 gm
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
- Preheat oven to 180 C. Grease a bundt cake pan or a 9 inch round cake pan.
- Warm the milk until near boiling on the stove. Add tea directly into the milk. Allow to cool.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.Add the eggs one at a time, beating well after each addition.
- Beat in the vegetable oil and vanilla essence. Gradually add in the cake flour, baking powder, baking soda and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.
- Transfer the batter to the prepared pan and bake for 40-45 mins or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before frosting or serving.