It's their misfortune in light of the fact that simply like espresso or chocolate, tea is an extraordinary operator that carries fragrance and flavor to any baked goods (or even exquisite dishes). A customary pound/portion cake can be carried to an interesting region combined with a somewhat severe refreshment by an overwhelming measurements of state… dark tea leaves (otherwise known as Irish breakfast tea/Assam dark tea/and so on), a typical Indian assortment that… … .Al'right, guess what. I don't wanna talk today extremely… The evening I heated this cake was trailed by a night of bad dreams figured it out.
My most seasoned 13-years of age hound, Dumpling was basically determined to have something serious by-China-standard. So no. I can't talk at the present time. I'm going to leave you the formula of this superb cake with a best pitch saying "twofold shot of caffeine for breakfast YAY!!". … Yah, that is the most cheer I can pull off this moment, in any event not without a few days of adapting. Sorry folks. In any case, this cake is great. Make it.
- derived from Martha stewart’s coconut-buttermilk pound cake
- 3 heaping tbsp (12 g) of black tea/Irish breakfast tea/Assam tea leaves
- 1 cup (207 grams) of whole milk
- 1 1/2 stick (170 grams) of unsalted butter, room temperature
- 1/2 cup (106 grams) of granulated sugar
- 2 large eggs (not extra large), room temperature
- 1/3 cup (96 grams) of honey + 3 tbsp
- 1/2 tsp of vanilla extract
- 2 cups (270 grams) of cake flour, or all-purpose
- 1 1/2 tsp of baking powder
- 1/2 tsp of fine salt
- Honey whipped cream:
- 1/2 cup of heavy cream, cold
- 2 tbsp of sweetened condensed milk
- 2 tbsp of honey
- Preheat the oven on 350ºF/175ºC.
- Grind black tea-leaves in a spice-grinder until coarsely ground (like the consistency of ground coffee for French-press), then add to the milk in a small sauce pot. If you don’t have a spice-grinder, combine tea-leaves with milk in a blender, and blend to the same consistency. Bring to a simmer on medium-heat then turn the heat off. Leave the ground tea-leaves in the milk and let steep while cooling down to room-temperature (NOTE: see update!).
- Cream the butter and sugar together with a stand-mixer/hand-held mixer until light and fluffy, approx 3 min. Add the eggs one at a time and beat it into the creamed butter until the mixture is light and fluffy again, 2 min for each egg. Then add 1/3 cup of honey and vanilla extract, beat until smoothly combined.
- Whisk together flour, baking powder and salt in a bowl. Beat the flour-mixture and the black tea-milk (that’s cooled down to room-temp) alternatively into the creamed butter-mixture, starting and ending with the flour-mixture. Basically: 1/3 of flour-mixture + 1/2 of black tea-milk + 1/3 of flour-mix + 1/2 of black tea-milk + the last 1/3 of flour-mix. Mix each step until just smooth and don’t over-work the batter.
- Butter the inside of a loaf-pan and dust with flour. Make sure to tap the pan to release excess flour. Pour the batter into the pan, and swirl 3 tbsp of honey into the batter with a spoon. Bake in the oven until golden-brown on top and a wooden skewer comes out clean from the center of the loaf, 50~60 min.
- Let the cake cool off slightly. Meanwhile, whisk heavy cream, sweetened condensed milk and honey together vigorously until soft peaks form. Chill in the fridge until needed.
- Serve the sliced cake with honey whipped cream. And you know what goes well with this? A cup of strong black milk tea.
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