Tea Cake

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 443
• Protein: 7 g
• Carbs: 51 g
• Fat: 23 g

Ingredients

• 133.3 g Wheat flour ( sifted )
• 100 g White sugar
• 100 g Minimum butter sweet ( melted )
• 2 piece Egg
• 6.7 g Tea ( loose leaf )
• 0.7 tsp Baking powder
• 0.7 pinch Gray sea salt

Instructions

1. Infusing the butter

   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. Base batter

   Whisk the eggs with the white sugar and a pinch of sea salt. The mixture should double in volume and become frothy.

3. Folding in dry ingredients

   Sift the flour and baking powder together. Delicately fold them into the batter with a spatula to maintain airiness.

4. Final emulsion

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 to 4 days wrapped in a dry cloth or under a cake dome at room temperature.