Monday, June 14, 2010

Lapsang Souchong Tea Cake

This cake is designed to be soaked with more of the same tea that is baked into it. The crumb is slightly dense and dry, making it a great carrier for some heavily sweetened and enriched(with cream) tea. Soaking it with hot tea right before serving creates a slightly warm cake that is moist and smokey.  This cake also uses some unsweetened condensed milk that I covered in this post.
66g sweetened condensed milk
133g homemade condensed milk (see unsweetened condensed milk post)
80g butter, melted
1 extra large egg
50g dark brown sugar
60g granulated sugar
2g salt
40g strongly brewed Lapsang Souchong tea
3g baking soda
4g baking powder
200g ap flour
Add the milks, butter, egg yolk, sugars, salt and tea to a bowl and whisk until uniform. Mix the baking soda, baking powder, and flour in a separate bowl and add it all at once to the wet ingredients, don't stir it yet. Whip the egg white in a separate bowl until it reaches medium peaks. Now fold the flour into the wet ingredients until it is almost uniformly integrated. Add the whipped egg white and fold everything together until it just comes together. Spoon into whatever container you want to bake in, making sure it is well greased, and bake at 350F until the middle is set and the outside is slightly brown(the time depends on what shape you choose).
This is what it looks like in loaf form:
Here is a small half sphere mold:

Plate it up!

Soaked Lapsang Souchong tea cake with orange blossum-yogurt ice cream, marinated cherries, and condensed milk puree
Same same

The unsweetened condensed milk is in the cake and on the plate. So, just like the tea, you can taste it baked into the cake and applied to the cake after baking... layers.



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