Boost your senses with this Breakfast Milk Tea & Honey Pound Cake. A wonderful cake to start and complete your day.
Ingredients
Coconut-buttermilk pound cake:
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3 heaping tablespoons (12 grams) of
black tea/Irish breakfast tea/Assam tea leaves
1 c. (207g) of whole milk
1 1/2 stick (170g) of unsalted butter, room temperature
1/2 c. (106g) of granulated sugar
2 large Eggs (not extra-large), room temperature
1/3 c. (96g) of honey + 3 tablespoons
1/2 teaspoon of vanilla extract
2 c. (270g) of cake flour, or all-purpose
1 1/2 teaspoons of baking powder
1/2 teaspoon of fine salt
Honey whipped cream:
1/2 c. of heavy cream, cold
2 tablespoons of sweetened condensed milk
2 tablespoons of honey
HOW TO MAKE BREAKFAST MILK TEA & HONEY POUND CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a spice grinder, grind the tea leaves until coarsely ground. Alternately, you can mix the tea leaves and milk in a blender, then blend. If using a spice grinder, add the ground tea leaves to the milk in a small saucepot, bring to a simmer over medium heat, then turn off the heat. In the milk, leave the ground tea leaves and allow to steep to room temperature.
Step 3: In a stand mixer or hand-held mixer, cream the butter and sugar for about 3 minutes until light and fluffy. Add in the egg a piece at a time, beating every after each addition for 2 minutes per egg until the mixture becomes light and fluffy again. Add in 1/3 cup honey and vanilla extract. Beat until smooth.
Step 4: In a bowl, whisk the flour, baking powder, and salt. Beat the flour mixture alternately with the cooled black-milk-tea into the creamed butter mixture. Begin and end with the flour mixture, mixing until smooth and making sure not to overwork the batter.
Step 5: Grease the inside of a loaf pan with butter and dust with flour. Tap the pan to release the excess flour.
Step 6: Into the prepared pan, pour in the butter. With a spoon, swirl 3 tbsp honey into the batter.
Step 7: Place inside the preheated oven and bake for about 50 to 60 minutes until the top is golden brown and the wooden skewer inserted in the centre of the cake comes out clean.
Step 8: Remove the cake from the oven and allow it to cool for a bit.
Step 9: In the meantime, vigorously whisk the heavy cream, sweetened condensed milk, and honey until soft peaks form. Place in the fridge to chill.
Step 10: Slice the cake and serve each slice with honey whipped cream. Enjoy a cup of strong black milk tea.
Ingredients
- Coconut-buttermilk pound cake:
- 3 heaping tablespoons (12 grams) of
- black tea/Irish breakfast tea/Assam tea leaves
- 1 c. (207g) of whole milk
- 1 1/2 stick (170g) of unsalted butter, room temperature
- 1/2 c. (106g) of granulated sugar
- 2 large Eggs (not extra-large), room temperature
- 1/3 c. (96g) of honey + 3 tablespoons
- 1/2 teaspoon of vanilla extract
- 2 c. (270g) of cake flour, or all-purpose
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of fine salt
- Honey whipped cream:
- 1/2 c. of heavy cream, cold
- 2 tablespoons of sweetened condensed milk
- 2 tablespoons of honey
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a spice grinder, grind the tea leaves until coarsely ground. Alternately, you can mix the tea leaves and milk in a blender, then blend. If using a spice grinder, add the ground tea leaves to the milk in a small saucepot, bring to a simmer over medium heat, then turn off the heat. In the milk, leave the ground tea leaves and allow to steep to room temperature.
Step 3: In a stand mixer or hand-held mixer, cream the butter and sugar for about 3 minutes until light and fluffy. Add in the egg a piece at a time, beating every after each addition for 2 minutes per egg until the mixture becomes light and fluffy again. Add in 1/3 cup honey and vanilla extract. Beat until smooth.
Step 4: In a bowl, whisk the flour, baking powder, and salt. Beat the flour mixture alternately with the cooled black-milk-tea into the creamed butter mixture. Begin and end with the flour mixture, mixing until smooth and making sure not to overwork the batter.
Step 5: Grease the inside of a loaf pan with butter and dust with flour. Tap the pan to release the excess flour.
Step 6: Into the prepared pan, pour in the butter. With a spoon, swirl 3 tbsp honey into the batter.
Step 7: Place inside the preheated oven and bake for about 50 to 60 minutes until the top is golden brown and the wooden skewer inserted in the centre of the cake comes out clean.
Step 8: Remove the cake from the oven and allow it to cool for a bit.
Step 9: In the meantime, vigorously whisk the heavy cream, sweetened condensed milk, and honey until soft peaks form. Place in the fridge to chill.
Step 10: Slice the cake and serve each slice with honey whipped cream. Enjoy a cup of strong black milk tea.
