Cooking with tea can only be described as an adventure in cooking. Just take a peek at some of the recipes this month's challenge offered. I chose to make a cake with tea. I had these beautiful Honey Crisp apples that I had bought at the orchard, and a beautiful new black tea that I am in love with. It's a Tazo blend of black tea, orange peel, cocoa extract and Yerba Mate called Tazo Focus.
2 cup flour
3/4 cup sugar
2 tsp baking powder
2 tsp baking soda
1/4 cup apple sauce
2 apples, peeled, cored, sliced
1/4 cup brown sugar
Juice of 1/2 lemon
1/4 cup buttermilk
3/4 cup tea made with 1 bag Tazo Focus
4 tbsp butter
2 tsp vanilla extract
1/4 cup milk (as needed)
- Place the sliced apples in a bowl. Sprinkle with the sugar and lemon juice.
- Set the fruit aside for at least a couple of hours.
- Prepare the tea by placing one tea bag in a cup. Add boiling water to make up one cup.
- Cover and set aside for 3-5 minutes. Let it cool completely.
- Sift together the flour, baking soda, sugar, and baking powder in a large mixing bowl.
- Blend in the apple sauce, butter, buttermilk, vanilla extract, and tea into the flour.
- The batter should be fairly loose and lump free.
- If it has not achieved this consistency, add milk one teaspoon at a time to loosen it up.
- Arrange the sliced apples in a loaf tin or baking dish of your choice.
- Pour the batter over the apples.
- Bake at 350F for 35-45 minutes, or until the cake passes the toothpick test.
- Remove from oven and allow to cool completely in the tin.
- Remove the cake gently from the tin.
Post Script: Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
Click here for the Complete November 2011 Daring Cooks Challenge.
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