Description
I love jasmine tea, and was curious how it would taste infused into a cake. I adapted a pound cake recipe I liked and was really happy with the results. The tea is noticeable but not overpowering. I eat this with fresh fruit but I’m sure poached fruit or whipped cream would be great additions.
Ingredients
- 1 ½ sticks unsalted butter
- 2 tablespoons black jasmine tea leaves, lightly crushed
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ cup sour cream
- ¼ cup buttermilk
- ¾ cup white sugar
- 2 tablespoons white sugar
- 3 large eggs, at room temperature
- ¼ teaspoon almond extract
- ¼ cup sliced almonds
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×5-inch loaf pan with parchment paper
- leaving an overhang on 2 sides.
- Whisk flour
- baking powder
- and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
- 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.
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 45 mins
Servings: 10