Black Tea Butter Cake with Lemon Icing

Name: Black Tea Butter Cake with Lemon Icing
Yield: 6 servings
Cuisine: American
Ingredients: 90 grams Butter; 25 grams Aspartame; 2 Eggs; 80 grams Cake flour; 20 grams Almond flour; 1/2 tsp Baking powder; 2 tea bags Black tea (tea bag); 3 tbsp Fresh cream (or milk); 200 ml Water; 2 tea bags Black tea (tea bag); 10 grams Aspartame; 1 tbsp Brandy or rum; 30 grams Aspartame; 2 tsp Cornstarch; 1 tsp Lemon juice; 1 tsp Water; 1 Butter (for greasing the pan); 1 Cake flour (for dusting the pan); 1 Lemon peel; 1 Your choice of herbs

cookpad.japan @cookpad_jp

I was selected as a tester for Aspartame sweetener, so I tried using it to make some sweets that I usually avoided due to the calories.

I recommend using Earl Grey tea.
Adjust the amount of water according to how rich you would like the lemon icing.
If you let it sit overnight, it will become even more moist.
You can also bake it in an 18-cm pound cake pan. Recipe by Renbasu

I was selected as a tester for Aspartame sweetener, so I tried using it to make some sweets that I usually avoided due to the calories.

cookpad.japan @cookpad_jp

I was selected as a tester for Aspartame sweetener, so I tried using it to make some sweets that I usually avoided due to the calories.

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Ingredients

6 servings

90 gramsButter
25 gramsAspartame
2Eggs
80 gramsCake flour
20 gramsAlmond flour
1/2 tspBaking powder
2tea bags Black tea (tea bag)
3 tbspFresh cream (or milk)
To make black tea syrup:
200 mlWater
2tea bags Black tea (tea bag)
10 gramsAspartame
1 tbspBrandy or rum
To make the lemon icing:
30 gramsAspartame
2 tspCornstarch
1 tspLemon juice
1 tspWater
＊
1Butter (for greasing the pan)
1Cake flour (for dusting the pan)
1Lemon peel
1Your choice of herbs

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Steps

1

Bring the butter and eggs to room temperature. Sift together the cake flour, almond flour, and black tea. Grease the cake pan with butter, and dust with flour.
2

Mix the butter and Aspartame together until white, add the egg, and mix well. Mix in the sifted ingredients from Step 1, add the heavy cream, and pour into the cake pan.
3

Put the batter from Step 2 into an oven preheated to 180°C and bake for about 25 minutes.
4

Boil the water, add the tea bags and cover with a lid. After about 3 minutes, remove the bags and dissolve the Aspartame and brandy into the liquid.
5

Turn the baked cake from Step 3 onto a dish, pour the tea mixture from Step 4 over the cake while still hot, then allow it to absorb.
6

Use a motar and pestle to grind up the Aspartame, mix in the corn starch, and then combine with the lemon juice and water.
7

Pour the Aspartame mixture from Step 6 onto the cake from Step 5 and sprinkle the top with the chopped lemon peel and herbs to taste.