Who doesn't love a simple tea cake, and this literally has tea in it. Recipe adapted from Molly Baz at Bon Apetit. So quick and so satisfying. Original recipe called for Earl Grey but I love the floral flavours of Jasmine. Would like to try with other tea flavours like Chai or Oolong.
Makes 1 loaf
Ingredients
1 cup vegetable oil, plus more for pan
2 cups (250 g) all-purpose flour
1½ tsp salt
½ tsp baking powder
½ tsp baking soda
2 large eggs
1¼ cups (250 g) sugar
1 cup plain greek yoghurt
3 tbsp loose-leaf Jasmine tea or ¼ cup tea from bags (about 8 tea bags)
2 tsp vanilla extract
1 tbsp raw or granulated sugar
Method
1. Preheat oven to 160°C. Lightly coat a 22cm x 12cm loaf pan with vegetable oil and line with parchment paper.
2. Whisk flour, salt, baking powder, baking soda in a medium bowl to combine.
3. Vigorously whisk eggs and sugar in a large bowl for 1 minute. Mixture should be pale yellow and frothy. Whisk in yoghurt, the tea and vanilla extract. My Jasmine tea leaves were a little chunky so I pulsed it through the spice grinder to make it a little finer.
4. Gradually stream in vegetable oil, whisking constantly until incorporated. Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.
5. Sprinkle evenly with raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
6. Let cool for 15 minutes in pan. Lift it out and transfer to a wire rack. Serve warm or room temperature. Great toasted and slathered with butter.
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