To complement the wonderful Ceylon Teas we were tasting yesterday, I had prepared this tea cake and it turned out to be a huge success. I only hope it did not steal the show, but am flattered that I was asked to post the recipe on the blog!
The cake is easy enough to make and just delicious with a little vanilla ice cream on the side and, of course, a cup of tea. My choice would be a nice cup of Kenilworth– a match made in heaven!
You will need:
1 1/4 cups of water
3 tbsp. loose leaf Ceylon tea (Assam with its full and malty flavor will also work)
1 cup unsweetened apple sauce
2 tbsp. plus 1tsp. bourbon or brandy
21/4 cps plus 2 tbsp. granulated sugar, divided
1/2 pound cold unsalted butter
2/ 3/4 cups all purpose flour
2 tsp. baking powder
1 1/2 tsp. cinnamon, ground ginger, fine sea salt
1 1/4 cups thinly sliced peeled tart apple (Granny Smith)
For the topping use 5 tbsp. unsalted butter, chilled and cut into 5 pieces
1/3 cup light brown sugar, 1tsp ground ginger and 3/ cup chopped lightly toasted pecans
Preheat the oven to 325 F.
Bring the water to a boil and pour over the tea leaves in a medium bowl. Steep, covered for 4-5 minutes. Strain and discard the leaves. There should be 240ml of liquid left. Stir in the apple sauce and brandy and set aside.
Spray a 10 x 2-inch spring form or standard cake pan with nonstick cooking spray. Sprinkle the inside lightly with sugar. In a large mixing bowl, use an electric mixer on medium high to cream the butter. Add the sugar and beat until light and fluffy. Beat in the eggs one at a time until smooth. In a medium bowl, sift together the flour mixture, baking powder, cinnamon, ginger and salt. Add the flour mixture to the butter mixture one bit at a time. Beat until the batter is smooth. Gently stir in the apple and then spoon the batter into the prepared pan and lightly smooth the surface.
To make the topping: In a large bowl, use an electric mixer on medium-high to beat the butter until soft. Add brown sugar and ginger and beat until smooth. Add pecans and beat until well mixed. Crumble the pecan mixture over top of the batter, distributing evenly. Bake until the surface is firm and a tester comes out moist but clean – about 60 minutes.
(source: Culinary Tea )