Hello! My name is Joyti, and I’m the blogger behind Darjeeling Dreams. Today, I am sharing a jasmine and honey cake recipe with you. This cake is infused with jasmine green tea. What makes this cake truly special is the taste of milk, honey and tea. It’s a lovely dreamy thing, which makes it quite perfect for Latrina’s lovely, dreamy space!
Jasmine and Honey cake
By Joyti of Darjeeling Dreams
for Cake milk:
1 tbsp jasmine tea
1/2 cup (1 stick) unsalted butter
1/4 cup milk
1/2 cup whole-wheat flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp fine-grained salt
1/4 cup sugar
1/3 cup good-quality honey
2 eggs + 1 egg yolk
2 tablespoons plain yogurt
1 tbsp honey
1/4 cup water
1/2 tbsp Jasmine tea
Preheat oven to 350°F. Oil a 9×5 loaf pan.
Melt the butter in a small saucepan. When melted, turn the temperature down to the lowest setting, add tea leaves and simmer for 2 minutes. Remove from heat, add milk and let stand for about 10 minutes. Strain butter-milk mixture, pressing down on the tea leaves to extract the most flavor. Set the mixture aside, discard used tea leaves.
In a large bowl, combine flours, baking powder, salt, and sugar. In a small bowl, combine butter mixture, eggs, yolk, honey and yogurt. Gradually whisk the wet ingredients into the dry mix. Pour into the prepared pan. Bake cake until tester poked into the center comes out clean. Test at 40 minutes.
While the cake is baking, make syrup. Combine honey and water in a small saucepan. Heat over medium heat, until the sugar dissolves into water. Add tea leaves, heat for 2-3 minutes. Strain and discard tea leaves.
When the cake is done, cool in pan for 5 minutes. Remove from pan, pour 2 tablespoon of tea syrup slowly over the cake, making sure it absorbs into the cake. Turn cake over, and pour the remaining syrup over the cake.
If this yummy cake wasn’t enough for you, Joyti has an incredible archive of delicious recipes for you over at her blog, Darjeeling Dreams — her Oat-Hazelnut Cake is one of my favorites!
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