Black Tea Cake with Honey Buttercream

Black tea Cake
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I drink almost every type of tea there is. There is green tea for when I have eaten too much, Iced tea on a hot summers day, flavoured tea only when I am visiting my best friend, but black tea is my absolute favourite. There is nothing like a strong cup of black tea, most of the times with just a dash of milk and sometimes with lemon or honey. And in our quest to find tea recipes, we found the black tea cake recipe by Pastry Affair and I just can’t get it out of my mind.

Thank go it’s Friday, I am headed to the super market first to get all the ingredients for this cake and spend my Saturday in the kitchen baking. Here is the recipe and if you try it before us – send us a slice too.

Ingredients

Black Tea Cake
1 cup (235 ml) milk
3 tablespoons loose leaf black tea
1/4 cup (55 grams) butter, room temperature
1 cup (225 grams) granulated sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Method

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch round cake pan.

Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.

Transfer batter to prepared pan and bake for 30-40 minutes (18-22 minutes for cupcakes), or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting or serving.

Honey Buttercream
1/2 cup (110 grams) butter, room temperature
3 tablespoons honey
2 cups (250 grams) powdered sugar
Pinch of salt

In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.

Spread or pipe the honey buttercream onto the cooled cake and serve.

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