If you are a regular reader you will know that I love to experiment with different tea in my bakes.
We buy a lot of our loose teas from The Tea Experience who are a local company. They stock the most unusual, delicious teas! A couple of weeks ago they kindly sent me some samples to try baking with. One of the samples that they sent was a Japanese Cherry Tea which has a lovely aroma and flavour which I knew it would go perfectly with almond.
That is how I created this cake.
This is what I did...
Japanese Cherry Tea and Almond Cake
200g baking spread
200g caster sugar
200g self raising flour
180mls boiling water
3tspns Japanese Cherry Tea
150 - 200g red cherry jam
75g flaked almonds
Pre heat the oven to 180C
1 - Place the Japanese Cherry Tea in a cup and pour over the boiling water. Leave the tea to stew for 10 minutes
2 - Mix together the baking spread and caster sugar until they are light and creamy
3 - Gradually add the eggs with a little flour to prevent curdling
4 - Fold in the remaining flour
5 - Strain the tea and pour into the cake batter along with 50g of the flaked almonds and mix in thoroughly
7 - Place the tins in the centre of the pre heated oven and bake for 30 minutes
8 - Once thoroughly baked remove from the oven and leave to cool in the tin for 10 minutes before removing from the tin and allowing to cool completely on a cooling rack
9 - Once completely cooled spread the jam on the base sponge
10 - Place the top sponge with the almond topping on the top
This cake is a deliciously light, moist cake. The almond combined with the Japanese Almond tea and cherry jam compliment each other perfectly.
I am sharing my recipe with Honest Mum - Tasty Tuesdays