Looking for a great recipe to impress your mom this Mother’s Day? Your friendly neighborhood tea sommelier has got you covered!
This moist, rich delicacy is not only beautiful, but really, really good. The heartiness from the black tea really comes through, giving the cake a complexity that raises it to the next level.
Black Butter Cake
1/4 cup ceylon king, finely ground in coffee grinder
1 1/4 cups hot water
2 1/2 cup sifted cake flour
1 1/4 cup light brown sugar
2 tsp baking soda
1/2 tsp salt
1/2 cup honey (recommended: RedBee Alfalfa honey)
1 stick unsalted butter, melted
1 egg yolk
1/2 cup buttermilk
Preheat oven to 350F.
Grease and flour a 9″ cake pan.
Place the black tea in a large bowl and cover with hot water. Stir well and allow to steep for 5 minutes.
In a medium bowl, whisk together the flour, brown sugar, baking soda and salt. To the steeped tea, add the honey, the butter, and the eggs. Beat on high speed for 2-3 minutes. Beat in half of the flour mixture, then half of the buttermilk. Repeat, using the remainder of flour mixture and milk. Beat for 2 minutes more to aerate.
Pour into prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before turning out of pan to finish cooling.
Optional: this cake tastes great on its own, but a nice homemade frosting really puts it over the top. Here’s a simple one:
1 stick unsalted butter, very soft
1 bar regular cream cheese, very soft
1/4 cup honey (recommended: RedBee Alfalfa honey)
Whisk all ingredients until smooth and light.