Baking with Tea Infusions
Steeping tea specifically for baking requires a stronger hand than a cup meant for drinking. You are looking to capture the tannins and essential oils that cut through the richness of flour and sugar.
Control the concentration
Use double the leaves you would for a standard mug of tea. If the liquid isn't nearly bitter on its own, it will vanish once mixed with other ingredients.
- small saucepan
- fine-mesh sieve
- digital scale
- whisk
What goes in.
- 1/2 cupheavy cream or milk
- 3 tbsploose-leaf black tea (Earl Grey or Assam)
- 1 cupall-purpose flour
- 1/2 cupunsalted butter, softened
- 3/4 cupgranulated sugar
- 2large eggs
Cold-Steeping or Infused Dairy
Heat your liquid just until it simmers, remove from heat, and stir in the tea leaves. Let them sit until the liquid is cool, then strain; this prevents the 'cooked' vegetable taste that happens when you boil tea leaves.
The method.
Infuse the dairy
Heat the cream in a saucepan until bubbles form at the edges. Remove from heat, add tea leaves, and let steep for 20 minutes before straining.
Cream the base
Beat the butter and sugar until the texture changes from gritty to pale and aerated.
Combine
Add eggs one at a time, followed by the flour. Gently fold in the tea-infused cream until just combined; overmixing here will toughen the crumb.
Bake
Pour into a prepared tin and bake at 350°F (175°C) until a skewer inserted into the center comes out clean, usually 35-40 minutes.
Other turns to take.
Matcha
Sift 2 tablespoons of matcha powder directly into your dry flour mixture. No infusion liquid is required.
Floral Infusion
Replace black tea with dried chamomile or lavender, keeping the steep time under 10 minutes to avoid soapy notes.
When it doesn't go to plan.
Always strain your tea through a fine-mesh sieve or cheesecloth to avoid gritty textures.
If you want visual specks in the final product, grind a teaspoon of tea leaves into a powder and fold them into the dry ingredients.
Pair lighter teas like green or white with lemon zest, and darker, malty teas with chocolate or caramel notes.
The ones that keep coming up.
Can I use tea bags?
Yes, just cut them open. Avoid flavored 'fruit' tea bags, as the synthetic aromas often turn metallic when heated.
Will my cake turn brown?
Expect a light tan hue, especially with black tea infusions. This is a natural result of the tea's color.
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