Polish Honey Cake
If you ask me if I want a coffee, the answer will always be no. I am a tea person. I used to have the occasional mocha (hot chocolate + coffee), but I practically only drink tea and water these days. My main two favourites are Earl Grey and green tea (Chinese or Japanese, I’m not fussy!), but my tea collection at home is a bit out of control. I even picked up a Green Earl Grey whilst in Wellington last year, and it’s probably my favourite tea so far, but I keep it for times when I want to relax, as it reminds me of the tea I’ve had at day spas.
Cooking with tea isn’t something I often do. The possibilites are endless though; tea smoked duck, tea infused ice cream, tea broth… but I wanted to bake a cake with tea, and it wasn’t an easy task finding a recipe. Luckily I’m trying to archive 3 boxes of magazine tear out recipes, and came across this recipe from Belinda Jefffery. Nerada Tea had also sent me a little tea package to assist in making tea cake.
I’ll be honest, Nerada is not really a brand I buy, I’m not sure why. The tea is grown in Australia, up in tropical north Queensland, and they have a great variety of teas on offer, including peppermint, lemon myrtle, rooibos, chai, and rosehip. But for this cake, I used their original blend. (For more information on Nerada, head to their website: www.neradatea.com.au )
The cake itself it lovely. The recipe suggests drizzling extra honey on to serve, but I suggest you don’t unless you want to have a sugar coma. The 350g in the cake is plenty! Whilst you can’t really taste the tea in the cake, it helps keep the cake *moist*, and served with a cup of tea, it’s the perfect afternoon tea combination.
Polish Honey Cake
¼ cup (20g) flaked almonds
400g unsalted butter
1 cup (350g) honey, plus extra to drizzle
1 firmly packed cup (200g) brown sugar
3 cups (450g) plain flour
1½ tsp bicarbonate of soda
1½ tsp ground ginger
1½ tsp ground cinnamon
300g pitted dates, roughly chopped
2-3 tsp very thinly sliced glace ginger
1 egg, lightly beaten
¼ cup (60g) sour cream
½ cup (125ml) hot black tea
2 tsp vanilla extract
1. Thick cream or vanilla bean ice cream to serve
2. Preheat oven to 160º. Grease a 25cm non-stick bundt pan well, then press almonds into base and a little up the sides.
3. Place butter and honey in a saucepan over low heat, stirring, until the butter has melted. Stir in brown sugar.
4. Meanwhile, combine flour, soda, ground ginger and cinnamon in a large bowl. Add dates and glace ginger and toss to coat.
5. In a separate bowl, whisk the egg, sour cream, hot tea and vanilla, then whisk the egg mixture into the melted butter mixture.
6. Make a well in the centre of flour and pour in butter mixture. Lightly whisk to a loose batter, then pour into the prepared pan.
7. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan on a wire rack for 15 minutes, then invert onto the rack and cool completely.
8. Slice and serve drizzled with extra honey, with cream or ice cream.
Iron Chef Shellie received Nerada Tea thanks to Dennis Rutzou Public Relations.