Black Tea Pound Cake Recipe
Black Tea Pound Cake Recipe
Made with Nerada Tea, this delicious pound cake makes for the perfect afternoon tea treat.
Servings
8
Prep time
Cook time
Recipe
V
Ingredients
- 1 cup milk of your choice
- 3 Nerada black teabags
- 170g unsalted butter, at room temperature
- ½ cup coconut sugar
- 2 eggs
- ⅓ cup honey
- 1 tsp vanilla extract
- 2 cups plain flour
- 1½ tsp baking powder
- ½ tsp fine salt
Method
- Preheat the oven to 180ºC.
- In a small saucepan over medium heat, bring the milk to a simmer, add the teabags, then remove from the heat and allow to infuse until it reaches room temperature. Discard the teabags.
- Beat the butter and sugar using a stand mixer for 3—4 mins or until thick and pale.
- Add the eggs, one at a time, and beat until the mixture is fluffy.
- Add the honey and vanilla and beat until smooth and combined.
- Whisk the flour, baking powder and salt together in a bowl then beat half the dry mixture into the creamed butter, followed by half the tea-infused milk. Repeat until just combined.
- Grease a loaf pan and line with baking paper. Pour the batter into the pan, then bake for 50—55 mins or until a skewer inserted into the middle comes out clean. Cool slightly in the pan.
- Serve warm with a hot cup of Nerada black tea.
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