#fiveingredients cake in less than 1 hour.

This all time favourite tea time cake is an evening heat! Slice and serve in your kids tiffin too! #kidstiffin

I love green tea flavour. I used green tea powder to make a swirl cake.This recipe is different from normal pound cake recipes, but it really works!This is such an easy recipe without using an electric mixer. This cake doesn't have a lot of air, so it has a dense, moist and rich texture! Recipe by KaoRi

#ILOVECHOCOLATEMy husband likes to eat cake usually with evening tea so i made different types of tea cakes so first tine i tried this yummlicious marble cake

I layered apples on the bottom of the pan in a tarte tatin style, and added black tea leaves to make a fragrant black tea apple cake; I baked it in a rice cooker. A recipe for apple cake gave me the idea to make this.The sponge cake portion of the cake should rise as shown in the photo. If you cover it with a cloth or plastic wrap while still hot, and gently press down on it, you can control the degree of rising.You can easily make this with 1 apple, but using 2 apples gives it a richer flavor. Recipe by kouyoshi

I love black tea!This is my milk tea version of Chiffon Cake II.The milk tea aroma while the cake is baking is irresistible!- Make sure to slowly and properly mix Steps 3~5 with a handheld mixer.- Steps 6 and 7 should be done quickly and efficiently!- If you are a bit nervous about rolling the cake up in Step 11, cut 2 cm notches into the front edge of the roll in 3~4 places with a knife, and it will be easier to roll up. Recipe by MeguBroaden

I love Earl Grey Tea served with a slice of cake for afternoon tea. When I saw this recipe in “Entertain with Beth” blog, I can’t not resist to make it! So soft , moist and especially irresistible flavor! Thanks so much for your perfect recipe! ❤️❤️❤️👍👍👍#cake

It's too easy to make. Loved it!

I thought green tea would make a beautiful marble pattern and I made Japanese-style chiffon cake. I modified a usual basic chiffon cake recipe.Baking powder is not always necessary, but when it's easy to push the meringue batter down while you're marbling it, so it's there just in case. For 17 cm [6.7 in] chiffon cake pan. Recipe by xxxBEBExxx

If you are looking to satisfy some sugar cravings...most amazing confection. 😋

I made this because I had a lot of tea bags.I thought that there must be some sort of snack I could make by using them, so I made this.The tea leaves are crisp and so delicious.Please try the sister recipe:Sweet Potato Version. 952544Banana Version. 995260Don't leave the margarine out for too long.Please make sure to separate the egg into 5 batches. The mixture separates easily!!!(All based on personal experience････) Recipe by Shuzuka

I had some sweet flavoured tea, so I added to a pound cake batter. It took on a wonderful fragrance and tasted delicious, so I uploaded the recipe. This time, I used blueberry flavoured tea. Other flavours are nice and fragrant too - try apple, strawberry, peach, or orange.Make sure you bring the egg to room temperature before using. If it's cold, it won't mix well with the butter and will separate.If you leave the pound cake to rest a few days, it will be even tastier. It will be particularly moist if you wrap it in plastic wrap and leave it for 2 - 3 days.If you don't have flavoured tea, use a little more sugar. Recipe by Puru berry