This Tea Infused Cake Recipe is for tea lovers who love a soft bite of tea cake with their evening tea. This is perfect for a tea party or just to enjoy yourself.
You must have heard of tea cakes – the simple sponge or fruit cakes that you enjoy with your evening tea, that you serve at your tea party. But then if you know me, you know I like experimenting in the kitchen. And I love it when they turn out great. The man in the house is a tea addict and has numerous cups of tea throughout the time he’s at home. When he said he wanted something to go with his tea and wasn’t quite interested in biscuits, I thought of coming up with this Tea Infused Cake Recipe. It is made with a very strong cup of tea and there isn’t any other flavoring in it.
Why would you like this Tea Infused Cake Recipe?
If you are a tea lover you will love it. I myself am not a tea lover, but I liked the cake because its soft, moist, spongy and the tea doesn’t overpower your nostrils! I think, if you use the tea that you are most familiar with, or you have regularly you will love the flavor of the cake.
We have two kinds of tea in the house, Darjeeling tea for its wonderful fragrance and a CTC blend when you want it stronger. I have used the CTC blend here in this Tea Infused Cake Recipe because when you want that strong flavor I don’t think the subtleness of Darjeeling tea will work out well.
How to make the Tea Infused Cake?
It is fairly simple tea cake which is made by creaming sugar, butter, eggs, and to it you add flour, salt, baking powder and cardamom powder. The trick is to introduce the tea in it. So start by boiling 2/3rd cup milk over a pan and add 2 big tablespoons of tea or 5 tea bags. Let it infuse for 5-7 minutes. This will give you a very strong cup of tea minus sugar.
We’ll incorporate this tea with the cake batter while we fold in the dry ingredients.
Bake the tea cake in a pre-heated oven for 45 minutes at 180C/350F or till the center of the cake is cooked when inserted with a tooth-pick.
What else can you do to the Tea Infused Cake Recipe?
I have purposefully kept it simple without any nuts or chocolate chips or dry fruits or raisins that you get in a regular tea cake. That is because I wanted the Tea Infused Cake Recipe to scream tea – that’s it. The strong tea gives it a wonderful tea color. You could use a frosting or just dust with some icing sugar. But I like it naked just like that and it was awesome and spongy and soft and moist.
- Milk - ⅔rd cup
- Tea leaves - 2 tablespoons or 5 tea bags
- Unsalted butter - 180g
- Sugar - 1 cup
- Eggs- 3 whole eggs, at room temperature
- All Purpose Flour - 2 cups
- Baking Powder - 1 & ¼th teaspoon
- Pre-heat oven at 180C/350F
- In a pan boil milk and add infuse tea leaves in it for 5 minutes
- Strain and keep the tea in a cup
- Cream butter and sugar with a hand mixer
- Add eggs one by one and mix
- In a separate mixing bowl sift in flour, add baking powder and salt in it and mix well with a fork.
- Once the butter, sugar, egg batter is light and fluffy add in flour and tea alternately in 3 parts
- Fold in flour mix, add little tea, again fold in flour and add tea, keep folding gently till everything is combined and incorporated well and there are no lumps.
- Grease a loaf tin with butter and sprinkle dry flour on all the sides so that the cake doesn't stick and its easy to demold.
- Bake at 180C/350F for 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the tea infused tea cake rest for a while and cool down before you slice and serve
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