Are you craving a delicious and easy dessert that's bursting with unique flavor? Look no further! This Thai tea cake recipe is the perfect blend of sweet, creamy, and subtly spiced, offering a delightful twist on traditional cake. It's surprisingly simple to make, perfect for both beginner bakers and experienced home cooks looking for a quick and satisfying homemade treat. This recipe is ideal for satisfying your sweet tooth, impressing guests, or simply enjoying a delicious healthy meal at the end of a busy day.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strong brewed Thai tea, cooled (recipe below)
- ½ cup buttermilk
- Optional: ½ cup chopped toasted nuts (almonds or pecans work well) for added texture
For the Thai Tea:
- 2 cups water
- 4-6 Thai tea bags (adjust to your preferred strength)
- ¼ cup granulated sugar (or to taste)
Instructions:
Making the Thai Tea:
- Bring the water to a boil in a saucepan.
- Add the Thai tea bags and sugar.
- Reduce heat and simmer for 5-7 minutes, or until the desired strength is reached.
- Remove from heat and let steep for another 5 minutes.
- Remove the tea bags and let the tea cool completely before using.
Baking the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easiest with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the cooled Thai tea and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the Thai tea mixture, beginning and ending with the dry ingredients. Mix until just combined – don't overmix.
- Stir in the optional toasted nuts, if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips and Variations:
- For a richer flavor, use full-fat buttermilk.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Feel free to experiment with different types of nuts or add chocolate chips for extra indulgence.
- A simple glaze made with powdered sugar and a little milk or Thai tea can be drizzled over the cooled cake for an extra touch of sweetness.
- This cake is best served at room temperature.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350 (depending on variations)
- Fat: Approximately 15-20g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 40-45g
This Thai tea cake is a delightful treat that's perfect for any occasion. Its unique flavor profile and relatively easy preparation make it a fantastic addition to your repertoire of easy recipes and delicious dishes. Enjoy!