Jasmine Tea and Lime Tea Cake
Jasmine Tea steeped Cake with tang lime.A modern spin on the Hot milk Cake.This cake has a great crumb and texture.
Servings 12 slices
Ingredients
- 1 ½ Cups All purpose Flour Maida
- 1 ½ teaspoon Baking Powder
- Pinch Baking Soda
- 2 Eggs
- ¾ Cup Granulated Sugar
- ¾ Cup Milk
- ¼ Cup Butter
- 1 teaspoon Vanilla Essence
- Juice of 1 Lime plus Zest
- 10-12 buds of jasmine tea
Instructions
- Mix the Flour,baking soda and powder and set aside
- Heat the milk and butter till the temperature is just above what you would be comfortable touching.Add the jasmine tea.Let it steep.
- Let the butter melt.Add the vanilla.
- In a Bowl beat or whisk together the eggs and sugar till the mixture turns pale and sugar is well incorporated.
- Add the hot milk mixture to the butter mixture slowly(trickle it in).Make sure the milk is not too hot or boiling as it would curdle the eggs.Mix well.
- Add in the flour mixture next and combine well.
- Add in the lime juice and lime zest.
- Pour the batter in a prepared tin till ¾ height.
- Bake for 30-40 minutes at 180 degrees or till the skewer comes out clean.If the cake seems to be browning too much but is uncooked from inside cover it with aluminium foil and continue baking for another 5-10 minutes.
Notes
I made this cake in a bundt pan where I greased the pan generously with butter before pouring in the batter.If you are on a look out of bundt pans I suggest buy-in Nordiware or Wilton cause its just plain awesome!