Ten and Six Teas

Cake Recipes

Here are a few delightful cake recipes that incorporate tea as an ingredient:

  1. Earl Grey Cake:

    • Ingredients:
      • 2 cups all-purpose flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon salt
      • 4 Earl Grey tea bags (or 2 tablespoons loose leaf tea)
      • 1 cup unsalted butter, softened
      • 1 1/2 cups granulated sugar
      • 4 large eggs
      • 1 teaspoon vanilla extract
      • 1 cup milk
    • Instructions:
      1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
      2. In a small saucepan, heat the milk until steaming but not boiling. Add the tea bags (or loose leaf tea) and let steep for 10 minutes. Remove the tea bags or strain out the loose tea leaves and set aside.
      3. In a medium bowl, whisk together the flour, baking powder, and salt.
      4. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
      5. Beat in the eggs, one at a time, followed by the vanilla extract.
      6. Gradually add the dry ingredients to the butter mixture, alternating with the milk and tea mixture, beginning and ending with the dry ingredients. Mix until just combined.
      7. Pour the batter into the prepared cake pan and smooth the top.
      8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
      9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost with your favorite frosting or glaze, if desired.

  2. Matcha Pound Cake:

    • Ingredients:
      • 2 cups all-purpose flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon salt
      • 2 tablespoons matcha green tea powder
      • 1 cup unsalted butter, softened
      • 1 1/2 cups granulated sugar
      • 4 large eggs
      • 1 teaspoon vanilla extract
      • 1/2 cup milk
    • Instructions:
      1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
      2. In a medium bowl, whisk together the flour, baking powder, salt, and matcha green tea powder.
      3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
      4. Beat in the eggs, one at a time, followed by the vanilla extract.
      5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
      6. Pour the batter into the prepared loaf pan and smooth the top.
      7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
      8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, if desired.

  3. Chamomile Honey Cake:

    • Ingredients:
      • 2 cups all-purpose flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon salt
      • 4 chamomile tea bags (or 2 tablespoons loose leaf tea)
      • 1 cup unsalted butter, softened
      • 1 cup granulated sugar
      • 3 large eggs
      • 1/2 cup honey
      • 1 teaspoon vanilla extract
      • 1/2 cup milk
    • Instructions:
      1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
      2. In a small saucepan, heat the milk until steaming but not boiling. Add the chamomile tea bags (or loose leaf tea) and let steep for 10 minutes. Remove the tea bags or strain out the loose tea leaves and set aside.
      3. In a medium bowl, whisk together the flour, baking powder, and salt.
      4. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
      5. Beat in the eggs, one at a time, followed by the honey and vanilla extract.
      6. Gradually add the dry ingredients to the butter mixture, alternating with the milk and tea mixture, beginning and ending with the dry ingredients. Mix until just combined.
      7. Pour the batter into the prepared cake pan and smooth the top.
      8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
      9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with additional honey, if desired.

Feel free to frost or glaze the cakes according to your preference. These tea-infused cakes offer unique flavors and are perfect for tea lovers or anyone looking for a delightful twist on classic cakes. Enjoy!

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