JASMINE TEA CAKE
I love jasmine tea, and was curious how it would taste infused into a cake. I adapted a pound cake recipe I liked and was really happy with the results. The tea is noticeable but not overpowering. I eat this with fresh fruit but I'm sure poached fruit or whipped cream would be great additions.
Provided by LauraF
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
- Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
- Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
- Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
- Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 38.1 g, Cholesterol 97.7 mg, Fat 19.2 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 10.9 g, Sodium 241.1 mg, Sugar 18 g
JASMINE TEA CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, loose jasmine tea leaves, whole milk, all purpose flour, dry milk powder, kosher salt, baking powder, baking soda, brown sugar, vanilla extract, large eggs, powdered sugar, edible flower, bundt pan
Provided by Bounty®
Categories Desserts
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Using a Bounty® paper towel, grease a 12-cup Bundt pan with 1 tablespoon butter.
- In a small saucepan, combine the jasmine tea leaves and milk. Bring to a gentle simmer over medium-low heat, being careful not to scald the milk. Remove the pot from the heat and let steep until cool, about 30 minutes. Strain the tea leaves from the milk and discard the leaves.
- In a medium bowl, whisk together the flour, milk powder, salt, baking powder, and baking soda.
- If your brown sugar has hardened, place the sugar in a small, microwave-safe bowl and place a damp Bounty® paper towel over the top. Microwave in 20-second intervals until sugar has softened, being careful not to melt the sugar.
- In a large bowl, combine the brown sugar, remaining 1 cup butter, and the vanilla. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing completely between each addition.
- Add half of the dry ingredients and mix until just combined. Add 1 cup of the jasmine milk, reserving the remaining ¼ cup, and mix until just combined. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
- Spoon the batter into the prepared Bundt pan. Tap the pan on the counter 3-5 times to release any air bubbles.
- Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let cool slightly, about 10 minutes, then invert onto a serving platter.
- Meanwhile, whisk together the remaining ¼ cup jasmine milk and the powdered sugar until smooth.
- Pour the glaze over the cake and garnish with edible flowers.
- Slice and serve.
- Enjoy!
TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
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