tea cake taken by peachpurple
Baking cakes is one of my passion when my mood comes in once in a while.
I had been baking assorted of flavor cakes throughout these years, from vanilla sponge cakes to screwpine leaves ( pandan) cakes.
The best thing about cakes is you can add in any fragrance ingredients to them ranging from chopped fruits, dried fruits, candies, chocolates, snicker bars, yogurt and even tea!
I didn’t know that tea makes a wonderful, fragrant tea cake for teatime snack which could store up to a week!
I happened to stumble upon this recipe at Pinterest and found it easy to bake as any other normal cakes.
Green tea is suitable for a healthy cake as it is widely known for low cholesterol, low caffeine and helps to lose weight too.
You can use green tea bag or loose green tea leaves to infuse the tea into a cup.
Just 1/2 a cup of hot tea will suffice to enhance the tea flavor into the cake.
Make sure that the green tea is thick and fragrance.
If you are out of green tea, you can use normal tea bag ( Boh or Lipton brand) but NOT Chinese tea.
Chinese tea taste bitter!
Remember to cool off the tea before mixing into the cake batter.
Otherwise, it will turn the cake batter into lumps.
I added orange zest into the batter for the tangy orange smell that combined well with tea.
Grab any fresh orange, wash the skin well, grate the orange skin with a grater.
Makes around 1 tbsp of orange zest, suffice for the cake batter.
Alternatively, you could slice the orange peel, remove the inner bitter white pulp, cut into small cubes before adding to the cake batter.
Gives a good crunchy bites and burst with vitamin C!
One of the ingredient required for this tea cake is cinnamon powder.
You don’t use raw cinnamon stick, that is only suitable for hot tea or honey.
Use cinnamon powder, just a little will do the trick to enhance the aromatic flavor and smell.
Cinnamon blends well with tea, helps to clear runny nose, cold and flu.
It is one of the jewel herbs in the Chinese world , that during the ancient times, cinnamon tree is considered as valuable as gold.
It helps to cure assorted sickness which until now, it is widely used in culinary cuisine and baking purpose.
Preparation Time: 10 minutes
Baking Time: 45 minutes
Ready to Serve Time: 55 minutes
Yield: 4 person
• 240g mixed dried fruits
(raisins, red cherries)
• ½ cup hot thick tea -allow it to cool
• 180g butter at room temperature
• 180g brown sugar ( 1/2 amount for white sugar)
• 1 orange peel- grated
• 2 eggs
• 2 cups SR flour
( or 2 cups plain flour with 2 tsp baking powder)
• 1 teaspoon cinnamon powder
Tips:
Store cake in air-tight container.
Keep in fridge if cannot finish in 3 days
More tea-related posts
How to treat diarrhea with tea
How to treat alcohol hangover with tea
How to plant tea tree in your garden
Copyright allrights reserved by peachpurple
Photo belonged to peachpurple
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View Comments
I love cake recipes that use dried fruits. Especially around the holidays. They are great to have on hand because lots of visitors, family and friends, usually drop by and you want to have something to offer them.
thanks for sharing.
Yeah cakes with dried fruits are great.
I love the chewy bites and chocolate chips, that is gorgeous!
But there is one problem, chocolate chips keep sinking down to the base.
Raisins need to be mixed with rum so that won't sink.
Kind of troublesome
Am wondering when you write thick tea what exactly do you mean does it mean that the tea has to be strong or what. I don't know about green tea because I personally find it bitter is that a good idea really? Aanyway I know orange gives cake a veruy distinct taste, I baked a cake the other day and put in some lemon runs and some of its juice and voila! The cake tastes solo good i just love the taste and smelk of citrus in cakes. Thanks for the recipe maybe I should try out one of this fine days.