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Apple Tea Poundcake Recipe

Apple Tea Poundcake Recipe
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Serving : 1
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Prepare the ingredients before making Apple Tea Poundcake in your home. Then, follow these steps below to serve Apple Tea Poundcake for your family or friends.

Ingredients: Apple Tea Poundcake

  • For the poundcake batter:
  • 95 grams Cake flour
  • 20 grams Almond flour
  • 120 grams Unsalted butter
  • 120 grams Granulated sugar
  • 2 Eggs (L)
  • 2 tea bags Tea leaves (Earl Grey)
  • 2 tsp Lemon juice

How to Make Apple Tea Poundcake

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Apple Tea Poundcake in your home by yourself.

    Step 1
  • Preliminaries: Line the poundcake tin with glassine paper. If the pan has a nonstick finish or is made of silicone, grease it with vegetable oil.
  • Step 2
  • Preliminaries: Return the eggs and butter to room temperature. Sift the cake flour twice from a height to incorporate lots of air into it, even if it seems like a lot of work.
  • Step 3
  • Make the caramelized apples and leave to cool. See.
  • Step 4
  • Put the room temperature butter in a bowl and mix until it's glossy like mayonnaise. If the butter is at room temperature it will reach the mayonnaise-like stage right away.
  • Step 5
  • Add all the granulated sugar to the creamed butter at once. Beat with a handheld mixer until it's white and fluffy, about 10 minutes.
  • Step 6
  • Push the butter towards the center of the bowl occasionally.
  • Step 7
  • After 10 minutes, it's quite fluffy.
  • Step 8
  • If you have more energy, continue beating for 15 minutes. You can skip this if you like.
  • Step 9
  • Break an egg into a separate bowl and beat it very well before adding it to the butter-sugar mixture. Use a handheld mixer for this again.
  • Step 10
  • Add the 2nd egg in the same way. If you add 2 eggs at once the batter may split. Cold eggs may make the batter split too.
  • Step 11
  • Add the lemon juice, cake flour and tea leaves. Turn the bowl counter-clockwise while scooping up the batter from the bottom of the bowl to mix.
  • Step 12
  • Mix well but not too much, until the batter is glossy. Add the caramelized apples.
  • Step 13
  • Pour the batter into the pancake pan. Make sure to fill the corners properly, and level out the surface.
  • Step 14
  • Bake for 20 minutes in a preheated 180°C oven, then lower the heat to 170°C and cover with aluminum foil and bake for another 20 minutes.
  • Step 15
  • After cooling the cake for a while, wrap it up in foil and let rest in the refrigerator for a day. The butter doesn't taste good unless it's chilled and hardened, so wait a day.
  • Step 16
  • When the cake is just out of the refrigerator it's hard and firm, so leave it at room temperature for a while before eating.
  • Step 17
  • I dusted the top of the cake with powdered sugar this time, but you can also put on some nuts before baking the cake.
  • Step 18
  • Please also take a look at "Mild Caramelized Apple Poundcake" -.
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