Turkish Tea by Jim Franco Photography
Turkish Tea by Jim Franco Photography
Williams Maxwell Kimono Tea Cup & Saucer
Tea & Books
Tea & Pomegranates
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: Serves 4 to 6
For the love of tea
Tea Ceremony in the Cold (Housen-in temple, Kyoto (by Marser)
Autumn Tea (by Thomas Bregulla)
Tea & mooncake (by Inside_man)
Black Tea Cake with Honey Buttercream
Yields 9-inch cake (2 5-inch cakes or 18 cupcakes)
Black Tea Cake
1 cup (235 ml) milk
3 tablespoons black tea (or the contents of 3 tea bags)
1/4 cup (55 grams) butter, room temperature
1 cup (225 grams) granulated sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch round cake pan.
Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.
Transfer batter to prepared pan and bake for 30-40 minutes (18-22 minutes for cupcakes), or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting or serving.
1/2 cup (110 grams) butter, room temperature
3 tablespoons honey
2 cups (250 grams) powdered sugar
Pinch of salt
In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.
Spread or pipe the honey buttercream onto the cooled cake and serve.
Morning Hazelnut Plum Tarts
makes six 4-inch tarts
255 g (2 cups + 2 Tbspn) AP flour
80 g (1/2 cup) hazelnuts
1/2 tspn Turkish coffee
1/4 tspn ground cardamom
1 tspn baking powder
1/4 tspn sea salt
2 sticks (1 lb) butter, at room temperature
2 egg yolks
150 g (3/4 cup) sugar
zest of 1 orange
1/2 tspn hazelnut extract
1/2 tspn vanilla extract
1 Tbspn orange juice
4 - 6 small plums
1. Preheat oven to 350° F. Lightly grease the inside of six 4-inch tart molds. Set aside.
2. In a food processor, combine the flour, hazelnuts, Turkish coffee grounds, ground cardamom, baking powder, and salt. Process until the hazelnut is finely ground.
3. In the bowl of a stand mixer with the paddle attachment, cream the butter for 2 to 3 minutes, until light and fluffy.
4. Meanwhile, rub the orange zest into the sugar with your fingertips. Slowly add the sugar into the butter, creaming thoroughly until well-incorporated and aerated. 5. Add the egg yolks one at a time, beating well after each addition. Then add the hazelnut and vanilla extracts and the orange juice. Beat well.
6. Add the flour mixture to the butter mixture in two stages, beating until combined and until a smooth dough forms.
7. Divide and press the dough into the prepared tart pans. Slice the plums and arrange the slices on top of the dough, pressing down lightly. Sprinkle with a healthy amount of turbinado sugar.
8. Bake the tarts for 25 to 30 minutes, until the edges are golden brown. Remove from the oven and let cool on a wire rack for at least 20 minutes before unmolding from the tart tins.
Puerh Tea (by Stacey~)