Our very own recipe road tester and manager of our Indooroopilly store, Janikka, has shared one of her favourite recipes that feature our showcase tea of the month, Assam Hajua. Any strong black teas can be used, but Janikka finds the Hajua leaves in particular make this heavenly pound cake extra divine.
Original recipe courtesy of Lady & Pups food blog
- 3 heaped tbsp (12 g) of Assam Hajua tea leaves
- 1 cup (207 grams) of whole milk
- 1 1/2 stick (170 grams) of unsalted butter, room temperature
- 1/2 cup (106 grams) of granulated sugar
- 2 large eggs (not extra large), room temperature
- 1/3 cup (96 grams) of honey + 3 tbsp
- 1/2 tsp of vanilla extract
- 2 cups (270 grams) of cake flour, or all-purpose
- 1 1/2 tsp of baking powder
- 1/2 tsp of fine salt
Honey whipped cream (optional):
- 1/2 cup of heavy cream, cold
- 2 tbsp of sweetened condensed milk
- 2 tbsp of honey
Preheat the oven on 175ºC.
- Grind black tea-leaves in a spice-grinder until coarsely ground (like the consistency of ground coffee for French-press), then add to the milk in a small sauce pot. If you don’t have a spice-grinder, combine tea-leaves with milk in a blender, and blend to the same consistency. Bring to a simmer on medium-heat then turn the heat off. Leave the ground tea-leaves in the milk and let steep while cooling down to room-temperature (see Notes).
- Cream the butter and sugar together with a stand-mixer/hand-held mixer until light and fluffy, approx 3 min. Add the eggs one at a time and beat it into the creamed butter until the mixture is light and fluffy again, 2 min for each egg. Then add 1/3 cup of honey and vanilla extract, beat until smoothly combined.
- Whisk together flour, baking powder and salt in a bowl. Beat the flour-mixture and the black tea-milk (that’s cooled down to room-temp) alternatively into the creamed butter-mixture, starting and ending with the flour-mixture. Basically: 1/3 of flour-mixture + 1/2 of black tea-milk + 1/3 of flour-mix + 1/2 of black tea-milk + the last 1/3 of flour-mix. Mix each step until just smooth and don’t over-work the batter.
- Butter the inside of a loaf-pan and dust with flour. Make sure to tap the pan to release excess flour. Pour the batter into the pan, and swirl 3 tbsp of honey into the batter with a spoon. Bake in the oven until golden-brown on top and a wooden skewer comes out clean from the center of the loaf, 50~60 min.
- Let the cake cool off slightly. For the honey whipped cream whisk heavy cream, sweetened condensed milk and honey together vigorously until soft peaks form. Chill in the fridge until needed.
Serve the sliced cake with honey whipped cream. And you know what goes well with this? A cup of Assam Hajua black tea.
Alternatively, serve with just butter and honey instead of the honey whipped cream.
Notes by Janikka:
* It is absolutely important to cool/chill the tea before it is used in the batter – it will change the consistency of the batter depending on its temperature. I usually try and aim for something around or just below room temperature depending on my patience levels.
* I don’t crush my leaves too much. I like to have a mix of some finely crushed leaves to some larger leaves – that’s just me though.
* I’ve not actually made the glaze for this cake – I usually just have it with some honey