Name: Jasmine Tea Cake
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Unsalted butter - 1 ½ sticks; Black jasmine tea leaves, lightly crushed - 2 tablespoons; All-purpose flour - 2 cups; Baking powder - 1 ¼ teaspoons; Kosher salt - ¾ teaspoon; Sour cream - ½ cup; Buttermilk - ¼ cup; White sugar - ¾ cup; White sugar - 2 tablespoons; Eggs, at room temperature - 3 large; Almond extract - ¼ teaspoon; Sliced almonds - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jasmine Tea Cake

1. Unsalted butter - 1 ½ sticks

2. Black jasmine tea leaves, lightly crushed - 2 tablespoons

3. All-purpose flour - 2 cups

4. Baking powder - 1 ¼ teaspoons

5. Kosher salt - ¾ teaspoon

6. Sour cream - ½ cup

7. Buttermilk - ¼ cup

8. White sugar - ¾ cup

9. White sugar - 2 tablespoons

10. Eggs, at room temperature - 3 large

11. Almond extract - ¼ teaspoon

12. Sliced almonds - ¼ cup

How to cook deliciously - Jasmine Tea Cake

1. Stage

Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.

3. Stage

Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.

4. Stage

Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.

5. Stage

Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.

6. Stage

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.

7. Stage

Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.