Italian
Tea Scented Cake (Lactose-Free)
by Giallozafferano · 2.9M subscribers on YouTube
A soft and fragrant tea-scented cake without lactose, perfect for a delicious slice any time of day. Glazed with powdered sugar icing and decorated with edible flowers.
- Difficulty
- easy
Ingredients
10 items- 250 gFlourAll-purpose flour (type 00)
- 150 gSugarGranulated sugar
- 150 gTè NeroBrewed black tea (the liquid)
- 120 gSeed OilSeed oil (e.g. sunflower or corn)
- 3 pcsEggsLarge eggs
- 16 gBaking PowderBaking powder
- Fine SaltA pinch
- 100 gPowdered SugarFor the glaze
- 15 gWaterFor the glaze
- Fiori Eduli(optional) — To taste, for decoration
Method
- Bring 200 g of water to a boil, then pour over the black tea to infuse. Let it cool completely.
- In a large bowl, whisk together eggs, sugar, and a pinch of salt until light and frothy.
- Add the cooled tea and seed oil, mix until combined.
- Sift in the flour and baking powder, then gently fold into the wet ingredients until smooth.
- Pour the batter into a buttered and floured 24 cm ring mold (or use a paper lining).
- Bake in a preheated oven at 180°C (350°F) for about 35-40 minutes, or until a skewer inserted comes out clean.
- Let the cake cool completely in the pan, then unmold.
- Prepare the glaze by mixing powdered sugar with water until you obtain a smooth, pourable consistency.
- Drizzle the glaze over the cooled cake and decorate with edible flowers as desired.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
