Black Tea Pound Cake Recipe

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.