The Chef in the Kitchen: The secret to success!

We often drink tea with a sweet treat. But have you ever tried switching things up and adding tea directly to your cake batter?

Today, we're setting sail for a comforting, fragrant, and wonderfully simple recipe: infused moist cake. Tie on your aprons—we're sharing all our secrets so you'll never mess up your snack time again.

The Captain's Tip: How to Add Tea

To bring out as much flavor as possible without adding bitterness, the best method is to steep your tea directly in the melted butter required by the recipe. Fat is an excellent flavor carrier: it will capture and preserve the essential oils and aromas of your tea leaves beautifully!

🛒 Ingredients for a Perfect Cake

• 3 eggs
• 150 g flour
• 120 g sugar (whole cane sugar or light brown sugar will add an incredible caramelized flavor)
• 120 g unsalted butter
• 1 packet baking powder
• 3 heaped teaspoons of your Cap sur le Thé tea (choose your destination below!)

🍳 Preparation (Step-by-Step)

• The magical infusion: Melt the butter over low heat in a saucepan. Once melted, turn off the heat, add your tea leaves, cover, and steep for 10 to 12 minutes. Then strain the butter through a fine sieve, pressing the leaves firmly with the back of a spoon to extract every last bit of flavor. Let it cool slightly.
• The batter: Preheat your oven to 180°C. In a mixing bowl, whisk the eggs and sugar together until the mixture is pale and frothy.
• Mixing: Add the previously sifted flour and baking powder. Mix gently, then fold in the warm infused butter.
• Baking: Pour the batter into a greased and floured loaf tin. Bake for 40 to 45 minutes. Check that it's cooked by inserting a skewer: it should come out clean and dry.

🗺️ 3 teas, 3 delicious destinations: which will you choose?

Depending on which blend you choose from your pantry, your cake will take on a completely different personality. Here are our 3 favorite combinations:

• The classic "Deep Earl Grey Blu": our black tea with bergamot will make an exceptionally elegant cake with bold, fresh citrus notes.

  • The Chef's little extra: once the cake has cooled, drizzle it with a lemon glaze (icing sugar + a splash of lemon juice) to complement the bergamot.

• The comforting "Retour de Ceylan à la Cannelle": an instant invitation to travel. The cinnamon will infuse the butter, giving the cake a warm, almost autumnal or wintry, and wonderfully indulgent feel.

  • The Chef's little extra: add a handful of finely diced apples or a few chopped pecans to the batter before baking.

• The poetic "Brume de Provence à la Lavande": for a wonderfully delicate cake with subtle floral notes. A slice of cake that evokes sunshine and holidays.

  • The Chef's little extra: serve it with a salad of fresh strawberries or peaches. The combination of tea, lavender, and summer fruit works particularly well.

So, which flavor will you choose for your next baking workshop? Let us know in the comments!

👉 Want to try the recipe? Find the Deep Earl Grey Blu, the Retour de Ceylan à la Cannelle, and our Brume de Provence à la Lavande directly in our shop at www.cap-sur-le-the.com.

Article written by the Cap sur le Thé crew — discover our story.