Tea cake with organic black tea syrup
Delicious tea cake with actual tea.
Need a quick cake to bang out to impress your MIL? This tea cake is a go.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups milk
For the tea syrup:
- 1 cup granulated sugar
- 1 cup water
- 3 teaspoons of organic black tea
- Preheat oven to 180°C. Grease and flour a 22 x 32 cm baking tin.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and smooth out the surface. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the tea syrup. In a small saucepan, combine the sugar, water, and tea. Bring to a boil over medium heat, stirring until the sugar has dissolved. Reduce heat to low and let the tea steep for 5 minutes. Remove from heat strain and let cool.
- Once the cake is done, remove from oven and let cool for 5 minutes in the pan. Pierce the cake all over with a fork. Gradually spoon the tea syrup over the cake, allowing it to soak in. Let the cake cool completely before serving.