Savory Black Tea Pound Cake
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. 952544
Banana Version. 995260
Don'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
Savory Black Tea Pound Cake
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. 952544
Banana Version. 995260
Don'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
Cooking Instructions
- 1
Soften the margarine to room temperature. Bring the eggs to room temperature, as well.
- 2
Beat the margarine with a whisk until creamy.
- 3
Add the sugar in 5 batches, mixing it in well each time. Whip it well until it becomes pale and airy.
- 4
Break the egg from Step 1 into a separate bowl and beat. Add it to Step 3 in about 5 batches and mix it well so that it the mixture doesn't separate.
- 5
Sift the flour and baking powder into the mixture in Step 4, add the black tea leaves and rum, and use a rubber spatula to lightly combine it by using a cut and fold motion.
- 6
Pour it into the cake pan and bang it on the counter a few times to smooth it out. It will bake nicely if you indent the center a bit.
- 7
Bake for 35 minutes in a preheated 170°C oven.
- 8
If an inserted toothpick comes out clean, then it's done!! It came out nicely browned.
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