Jasmine Tea Cake

Name: Jasmine Tea Cake
Prep time: 10 min
Cook time: 55 min
Total time: 105 min
Yield: ['10', '1 loaf']
Ingredients: 1.5 sticks unsalted butter; 2 tablespoons black jasmine tea leaves, lightly crushed; 2 cups all-purpose flour; 1.25 teaspoons baking powder; 0.75 teaspoon kosher salt; 0.5 cup sour cream; 0.25 cup buttermilk; 0.75 cup white sugar; 2 tablespoons white sugar; 3 large eggs, at room temperature; 0.25 teaspoon almond extract; 0.25 cup sliced almonds

⏱ 105 mins 🍽 ['10', '1 loaf'] 🏷 Dessert

This fragrant loaf cake is infused with the delicate flavour of jasmine tea. Butter is steeped with tea leaves to create a uniquely aromatic base for the batter. The cake is moistened with a blend of sour cream and buttermilk, then topped with sliced almonds before baking. It yields one loaf, ideal for slicing and serving as a delightful dessert. The total preparation and baking time is approximately 105 minutes.

Ingredients

1.5 sticks unsalted butter
2 tablespoons black jasmine tea leaves, lightly crushed
2 cups all-purpose flour
1.25 teaspoons baking powder
0.75 teaspoon kosher salt
0.5 cup sour cream
0.25 cup buttermilk
0.75 cup white sugar
2 tablespoons white sugar
3 large eggs, at room temperature
0.25 teaspoon almond extract
0.25 cup sliced almonds

Method

Melt the butter in a saucepan. Add the jasmine tea leaves and heat for 5 minutes. Take off the heat and leave to infuse for 5 minutes. Strain the butter into a large bowl, discarding the tea leaves. Allow the butter to cool to room temperature, which will take 20 to 30 minutes.
Heat your oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan by lining it with parchment paper, ensuring it overhangs on two sides.
In a small bowl, combine the flour, baking powder, and salt with a whisk. In another small bowl, whisk together the sour cream and buttermilk.
Beat the cooled butter with 3/4 cup plus 2 tablespoons sugar using an electric mixer until light and fluffy, for 3 to 4 minutes. Incorporate the eggs one by one, beating thoroughly after each addition. Scrape the bowl's sides and mix in the almond extract.
Alternate adding the flour mixture and the sour cream mixture to the butter mixture in three parts, beating just until combined. Pour the batter into the prepared pan and scatter the sliced almonds over the surface.
Bake in the heated oven for about 50 minutes, until golden and a toothpick inserted into the centre comes out clean. If the top browns too quickly, loosely cover it with foil.
Move the pan to a wire rack and let the cake cool for 15 minutes. Carefully lift the loaf out using the parchment paper overhang. Place it on the rack to cool completely before you slice it.

Nutrition (per serving)

Calories345 kcal

Fat19 g

Sugars18 g

Protein6 g

Sodium241 mg

Recipe details

CategoryDessert

AuthorLauraF