Chrysanthemum tea loaf

Recipe for chrysanthemum tea loaf

Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. INGREDIENTS:
Makes 1 loaf
300g cake flour
2 tsp baking powder
½ tsp salt
125ml strong chrysanthemum tea (from approx. 20g chrysanthemum. Note 1)
250g unsalted butter
150g sugar
4 eggs
Method:
- Preheat oven at 180 degC. Prepare and grease a loaf pan.
- Sift flour, baking powder and salt into a mixing bowl. Set aside.
- In another mixing bowl, beat butter and castor sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, scraping down the bowl once or twice.
- Add the sifted dry ingredients and the chrysanthemum tea alternately, in 3 batches. When all the ingredients are added, beat well for 1 minute to blend thoroughly. Scrape the batter down once or twice during the final mixing.
- Scrape the batter into the prepared pan and smooth the top with a small offset spatula.
- Bake for about 40 minutes, or until a skewer test clean.
- Remove cake from oven. Cool for 5 minutes before turning it on to a wire rack to cool completely.
- Cut and serve.
Notes:
- Increase this amount for stronger flavour.
Source: Her World Magazine
Share this content!
Reference: Chrysanthemum tea loaf
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 34 times, 1 visits today)