Pairs well with Lactose-Free Fragrant Tea Cake
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Lactose-Free Fragrant Tea Cake
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A soft, aromatic, and lactose-free tea cake made with black tea infusion, topped with a simple icing and edible flowers.
00:50:00 total
Serves 8
easy
Cake Dessert
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Ingredients
- all-purpose flour (00 flour) - 250 g (for the cake batter)
- sugar - 150 g (for the cake batter)
- black tea - 150 g (brewed and cooled, for the cake batter)
- seed oil - 120 g (neutral oil for the cake batter)
- eggs - 3 (large eggs for the batter)
- baking powder - 16 g (for leavening the cake)
- salt - 1 pinch (fine salt for the batter)
- icing sugar - 100 g (for the icing)
- water - 15 g (for the icing)
- edible flowers - to taste (for decoration)
Instructions
- Prepare Tea Infusion: Bring 200 g of water to a boil, steep black tea bags, then let the tea cool. Measure 150 g of the cooled tea for the batter.
- Mix Wet Ingredients: In a bowl, beat the eggs with a pinch of salt and sugar until well combined.
- Add Tea and Oil: Add the cooled tea and seed oil to the egg mixture and mix well.
- Incorporate Dry Ingredients: Add the flour and baking powder to the wet ingredients and mix until smooth.
- Bake the Cake: Pour the batter into a well-buttered and floured 24 cm diameter bundt pan. Bake at 180°C (356°F) for 45 to 50 minutes until cooked through.
- Cool and Unmold: Allow the cake to cool completely, then unmold it from the pan.
- Prepare Icing: Mix icing sugar with water until smooth to make a glaze.
- Glaze and Decorate: Pour the icing over the cooled cake and decorate with edible flowers.
