This week, the second recipe from my collaboration with Basilur Tea from Sri Lanka (previous tea recipe – Simple 3-Ingredients Slushy). This recipe’s been in my stash for quite awhile, finally have the time to post this up!
I created this yoghurt tea cake using their Summer Tea from their Four Seasons Series. They have a wide range of series of tea, from floral to fruity and even spices note!! Check them out at their very own site, or you can contact via their FB if you reside in Singapore.
Wanted to do a pound cake version at first, but decided to go with the yogurt version instead. Its much ‘healthier’, lighter and definitely easier than pound cake (not recommended if you’re using hand whisk). The Summer tea are made from 100% premium sencha green tea along with wild strawberries and fragrant flower petals.
Ground in the processor and infused into the cake base & yogurt glaze! You can use any kind of tea, but make sure the tea has a profile that is distinct enough like the one I’m using, very fruity and tinge of floral scent to it.
Ingredients – 2 loaves (8″ x 3.5″ each) – 1hr30mins
Yogurt Cake Base
- 120ml of milk
- 5 tbs of ground summer tea
- 80g of olive oil
- 70g of melted butter
- 360g of plain yogurt or greek yogurt
- 3 eggs
- 1/2 tsp vanilla extract
- 330g of sifted cake flour
- 1 tsp of baking soda
- 1/2 tsp of bicarbonate soda
- 260g of caster sugar
- a pinch of salt
Tea-Infused Yogurt Drizzle
- 350g of icing sugar
- 120g of yoghurt
- 50ml of steeped milk tea (from the 120ml of steeped milk above)
- Start off by steeping the ground tea into 120ml hot milk for 10-15 mins and let it cool to room temperature after. Next, mix olive oil, melted butter, eggs, yogurt, 70ml of steeped tea with milk (reserve the 50 for drizzle) and vanilla extract evenly until well incorporated. After which add in sifted cake flour, baking soda, salt and caster sugar and mix until well combine (do not worry if it’s very watery, its meant to be watery like the picture below).
- Have parchment paper over your baking tin, butter evenly on all corners so that its easy for you to remove after. Pour in the cake base mixture (gave it a light tap to reduce the air bubbles in the base) and bake in preheated oven at 170C/340F for 45-50 mins. Check with skewers in to the center of the cake, it should come out clean when its done.
- Meanwhile prepare the drizzle by combining icing sugar, yoghurt and the reserved steeped milk tea. You can taste and add more fresh grounded tea leaves in both either the base or drizzle if its not prominent enough. If the drizzle is too runny add in more sugar, if its too thick add in more milk/yoghurt. It should be of a dribbling consistency.
- When the cake base is done, remove while its still warm. On a cooling rack drizzle the tea-infused glaze over the cake! And you’re done!!! I garnish with some carefully picked out dried flower petals from my tea leaves but its optional =)
On a side note upcoming future recipes will be of better styling as I’ve increased my props exponentially and also collaborating with a local crockery collector – Lovera Collections. They have very nice plates! Do check out my latest instagram on their plates or visit their site if you’re interested in it.