You read that right, jasmine tea in a cake. I was skeptical before I made this cake but the three flavour profiles really bring together the best combination. The jasmine tea flavour is subtle in the most delightfu way. The lemon and honey components help to bring out the jasmine flavour in the cake and keep it balanced.
Makes 1 bundt cake
Ingredients
3/4 cup unsalted butter
1 cup brown sugar
1 Tbsp loose leaf jasmine tea
1 Tbsp dark honey
Zest of 1 lemon
1 tsp vanilla extract
3/4 cup sour cream
3 large eggs
1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Jasmine honey syrup
2 tsp loose leaf jasmine tea
1/4 cup dark honey
1/4 cup water
Juice of 1/2 lemon
Directions
Preheat oven to 340°F. Grease a 12 cup bundt pan.
In a small ceramic or glass bowl, mix 2 Tbsp of boiling water, 1 Tbsp honey and the lemon zest and let it infuse for 5 minutes.
In a large bowl, mix the butter, sugar and vanilla. Add sour cream and strain the jasmine tea mixture into the cake batter and mix. Add in eggs, one at a time and mix after each addition.
Add in dry ingredients and mix until combined.
Pour batter into the pan gently. Bake for 30- 35 minutes or until a toothpick comes out clean. Let cake cool for 10 minutes and then flip it onto a flat surface.
In a small saucepan, heat up 1/4 cup honey, 1/4 cup water, 2 tsp jasmine tea leaves and bring to a simmer. Add in lemon juice and cook on low for 5 minutes. Let the mixture cool a bit and pour over cake.
Enjoy!
