Dessert

Honey, apple and jasmine tea cake

Name: Honey, apple and jasmine tea cake
Yield: 8
Ingredients: 165g unsalted butter, softened, plus extra 20g melted; 220g caster sugar; 2 Pink Lady apples, sliced horizontally into 2mm-thick slices; 20.00 ml loose jasmine tea leaves; 20.00 ml runny honey; Finely grated zest of 1 lemon; 1 tsp vanilla extract; 180g sour cream; 3 eggs; 260g plain flour; 1/2 tsp baking powder, sifted; 1/2 tsp bicarbonate of soda, sifted; 2 tsp loose jasmine tea leaves; 60ml honey; Juice of 1/2 lemon

3 ratings

https://healthimprovements.info/recipes/honey-apple-jasmine-tea-cake/s82397gt — Honey, apple and jasmine tea cake

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by Jessica Brook

May 20, 2019

"This cake works beautifully with firm persimmons in place of the apples" - Jessica Brook

165g unsalted butter, softened, plus extra 20g melted
1 cup (220g) caster sugar, plus extra 2 tbs
2 Pink Lady apples, sliced horizontally into 2mm-thick slices
1 tbs loose jasmine tea leaves
1 tbs runny honey
Finely grated zest of 1 lemon
1 tsp vanilla extract
3/4 cup (180g) sour cream
3 eggs
1 3/4 cups (260g) plain flour, sifted
1/2 tsp baking powder, sifted
1/2 tsp bicarbonate of soda, sifted

Jasmine honey syrup

2 tsp loose jasmine tea leaves
1/4 cup (60ml) runny honey
Juice of 1/2 lemon

Method

1.

Preheat oven to 170°C. Brush a 4-cup (1L) pudding basin with extra melted butter. Line the base with a circle of baking paper and sprinkle with extra sugar. Press apple slices into the base and sides of pudding basin, overlapping slightly (add a little more extra butter to stick if necessary), and set aside.
2.

Place tea, 2 tbs boiling water, honey and lemon zest in a small bowl and set aside to infuse for 5 minutes.
3.

To make the cake, place butter, sugar and vanilla in stand mixer fitted with the paddle attachment and beat until pale. Add sour cream and jasmine tea mixture, and beat until just combined. Add eggs 1 at a time, beating well after each addition. Add flour, baking powder, bicarb and 1/2 tsp salt flakes, and beat on low speed until just combined.
4.

Spoon batter into pudding basin, being careful not to disturb the apple slices. Place on a baking tray and bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean (cover with foil if top is browning too quickly). Cool in basin for 10 minutes, then turn out onto a wire rack to cool completely.
5.

For the jasmine honey syrup, combine tea, honey and 1/4 cup water in a small saucepan over medium heat and bring to a simmer. Reduce heat to low and cook for 5 minutes. Add lemon juice and stir to combine. Set aside to cool slightly. Serve cake warm with syrup.