Tea Cake
Ingredients
- 133.3 gWheat flour (sifted)
- 100 gWhite sugar
- 100 gUnsalted butter (melted)
- 2 pcEgg
- 6.7 gTea (loose leaf)
- 0.7 tspBaking powder
- 0.7 pinchGray sea salt
Method
A dense, melting crumb that releases tannic tea notes in every bite. The crust is thin and slightly crisp, protecting a soft heart that exhales the scent of infused butter.
- 1
Melt the butter in a saucepan. Once liquid, add the tea. Let infuse for 10 minutes off the heat so the fat absorbs the aromas, then strain through a fine-mesh sieve.
- 2
Whisk the eggs with the white sugar and a pinch of sea salt. The mixture should double in volume and become frothy.
- 3
Sift the flour and baking powder together. Delicately fold them into the batter with a spatula to maintain airiness.
- 4
Pour the warm infused butter in a steady stream into the preparation. Mix gently until the batter is smooth, shiny, and coats the spoon.
- 5
Pour into a buttered mold. Bake at 180°C. The cake is done when a knife tip comes out dry and the surface is uniformly golden.
Frequently asked questions
How do you get this dish right?
- Use a black tea like Earl Grey for powerful bergamot notes.
- The butter should be 'noisette' (browned) for even more richness.
- Do not overwork the batter after adding the flour to keep the cake airy.
How long does this dish keep?
Keeps for 3 to 4 days wrapped in a dry cloth or under a cake dome at room temperature.
