Black Tea Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps to create a tender crumb.

Milk: Used to brew the black tea leaves and adds moisture to the cake.

Black tea leaves: Infuses the cake with a rich, aromatic flavor.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Butter: Adds richness and moisture to the cake.

Eggs: Bind the ingredients together and provide structure.

When brewing the black tea leaves in the milk, ensure the milk is hot but not boiling. This allows the tea to steep properly, releasing its flavors without curdling the milk. After steeping, strain the mixture to remove the tea leaves and let it cool to room temperature before adding it to the batter. This step ensures a smooth, evenly mixed batter and prevents the eggs from cooking prematurely when combined.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but you may need to reduce the liquid in the recipe slightly.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• black tea leaves - Substitute with earl grey tea leaves: Earl grey tea leaves provide a similar base flavor with a hint of bergamot.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a hint of coconut flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a great vegan alternative that helps bind the ingredients.

• Allow the black tea cake to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the cake soggy.

• Wrap the cake tightly in plastic wrap to keep it fresh. Ensure there are no exposed areas to prevent it from drying out.

• Place the wrapped cake in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the cake at room temperature for up to 3 days. If you need to keep it longer, consider refrigerating or freezing it.

• For refrigeration, place the wrapped cake in the fridge. It can last up to a week. Before serving, let it sit at room temperature for about 30 minutes to regain its soft texture.

• To freeze the black tea cake, first wrap it in plastic wrap, then in aluminum foil. This double wrapping helps prevent freezer burn and preserves the cake's flavor and texture.

• Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.

• The cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight. For quicker thawing, leave it at room temperature for a few hours.

• Once thawed, you can refresh the cake by warming it in a preheated oven at 300°F (150°C) for about 10 minutes. This helps restore its freshly baked taste and texture.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the black tea cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove from the oven, unwrap, and let it cool slightly before serving.

• Microwave Method:

  1. Slice the black tea cake into individual portions.
  2. Place a slice on a microwave-safe plate.
  3. Cover the slice with a damp paper towel to retain moisture.
  4. Microwave on medium power for 20-30 seconds.
  5. Check the temperature and heat for an additional 10 seconds if necessary.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Slice the black tea cake into portions and place them on a heatproof plate.
  3. Cover the plate with aluminum foil to prevent water from dripping onto the cake.
  4. Steam for about 5-7 minutes, or until the cake is warmed through.
  5. Carefully remove from the steamer and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the black tea cake on a piece of aluminum foil.
  3. Lightly cover the cake with another piece of foil to prevent it from drying out.
  4. Heat for about 10 minutes, checking occasionally to ensure it doesn't overheat.
  5. Remove from the toaster oven and let it cool slightly before serving.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Saucepan: Used to brew the black tea leaves in the milk.

• Mixing bowl: Used to combine the dry ingredients and later mix all the ingredients together.

• Whisk: Used to whisk together the flour, sugar, baking powder, and salt.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure out the black tea leaves, baking powder, and salt.

• Spatula: Used to mix the batter until well combined.

• Cake pan: Used to pour the batter into for baking.

• Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

• Cooling rack: Used to let the cake cool before serving.

Pre-measure ingredients: Measure out flour, sugar, and other dry ingredients ahead of time to streamline the process.

Brew tea in advance: Brew the black tea leaves in milk and let it cool while you prepare other ingredients.

Use a stand mixer: A stand mixer can quickly and efficiently combine the wet and dry ingredients.

Grease the pan early: Grease your cake pan before starting to mix the batter to save time later.

Preheat the oven: Start preheating your oven as the first step to ensure it’s ready when you are.