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

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.