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Try baking with Iron Goddess Tea!

Iron Goddess Pound Cake with
Honey Frosted cream

If you are a tea lover, chances are you will be a fan of tea desserts too.
Why not try a tea-inspired treat of your own, with your favourite tea!

Baking with tea gives an exotic flavour and unlike a heavy chocolate dessert or a cake drenched in caramel, the flavours are bold yet still taste light and delicate.  We did a small pound cake with our
No 3, Earthy Rich Aroma for tea time today, what's your favourite tea-inspired dessert?

Iron Goddess Pound Cake with Honey Frosted cream

recipe adapted from here

14 grams or 2 packs of No 3, Earthy Rich Aroma Iron Goddess Tea
160ml of whole milk
110 grams of unsalted butter, room temperature
70 grams of granulated sugar
1 extra large egg, room temperature
60 grams of honey + 2 tbsp
1/3 tsp of vanilla extract
210 grams all-purpose flour
1 tsp of baking powder
1/3 tsp of fine salt

Honey frosted cream:
- 1 tbsp unsalted butter 
- 1 1/2 tbsp powdered sugar
- 1 tbsp honey
- 1 tbsp milk or cream

Preheat the oven on 350ºF/175ºC.

For the cake:

Grind iron goddess tea-leaves in a spice-grinder, then add to the milk in a small sauce pot.  If you don’t have a spice-grinder, combine tea-leaves with milk in a blender, and blend to the same consistency.  Bring to a simmer on medium-heat then turn the heat off.  Leave the ground tea-leaves in the milk and let steep while cooling down to room-temperature (important).

Cream the butter and sugar together with a stand-mixer/hand-held mixer until light and fluffy, approx 3 min.  Add the egg and beat it into the creamed butter until the mixture is light and fluffy again, about 2 mins.  Then add 60 grams of honey and the vanilla extract, beat until smoothly combined.

Whisk together flour, baking powder and salt in a bowl.  Beat the flour-mixture and the black tea-milk (that’s cooled down to room-temp) alternatively into the creamed butter-mixture, starting and ending with the flour-mixture.  Basically: 1/3 of flour-mixture + 1/2 of black tea-milk + 1/3 of flour-mix + 1/2 of black tea-milk + the last 1/3 of flour-mix.  Mix each step until just smooth and don’t over-work the batter.

Butter the inside of a 8-inch loaf-pan and dust with flour.  Make sure to tap the pan to release excess flour.  Pour the batter into the pan, and swirl the remaining 2 tbsp of honey into the batter with a spoon.  Bake in the oven until golden-brown on top and a wooden skewer comes out clean from the center of the loaf, 50~60 min.

For the honey frosted cream:
In a mixing bowl, beat butter for three minutes with an electric mixer on high speed until light and fluffy. Mix in powdered sugar a little bit at a time until fully combined. Mix in honey and cream until combined.

Spread the honey frosted cream on your cake or serve the sliced cake with the frosted cream. Enjoy it with your favourite hot tea!

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