Thé des Alizés Cake
Serves 6 Dessert
Makes one 9-inch loaf cakeThe batter
- 4 eggs (total 220 g / 1 C)
- 200 g (1 C) caster sugar
- 160 g (¾ C) unsalted butter, melted
- 200 g (1⅔ C) all-purpose flour
- 1 tsp baking powder
- 8 g for steeping + 2 Tbsp to mix in
- 100 g (¾ C) powdered sugar
- 20 mL (1 Tbsp) cold brewed tea
- Steep 8 g of tea in 120 mL (½ C) water at 75°C (165°F) for 3 minutes. Remove the tea and let cool.
- Preheat the oven to 170°C (350°F).
- In a mixing bowl, combine the melted butter and caster sugar. Add the eggs, flour, and baking powder, then thin with 100 mL (6 Tbsp) of the brewed tea.
- Grind the two tablespoons of tea leaves and add to the batter.
- Line your loaf pan with parchment paper (to hold it in place, lightly grease the pan first with butter).
- Pour the batter into the pan (it should be ⅔ full). Bake for 40 minutes, then check for doneness (a knife inserted into the middle should come out clean). Gently turn the cake out onto a cooling rack.
2. The glaze
- Put the powdered sugar in a small bowl and gradually add the brewed tea while stirring with a fork. The mixture should not be too runny.
- Gently spread glaze over the cooled cake using a spatula.
- Leave cake uncovered to allow glaze to set.