Two-tone black tea and vanilla loaf cake
This black tea and vanilla loaf cake is the perfect simple yet impressive dessert where earthy tea notes blend perfectly with creamy vanilla. Cut it open to reveal a beautiful two-tone pattern!
Equipment
- Mini loaf tin (7cm x 15cm)1 For a standard loaf tin, multiply the quantity by 2.5 and extend the baking time
- Mixing bowls
Ingredients
- 100g (3/4 cup) all purpose flour
- 24g (2 tbsp) corn starch
- 4g (3/4 tsp) baking powder
- 1g (1/8 tsp) salt
- 130g (9 tbsp) unsalted butter, room temperature
- 120g (1/2 cup + 2 tbsp) granulated sugar
- 2 eggs, room temperature
- 2g (1/2 tsp) vanilla extract
- 6g (1 tbsp) black tea powder2
- softened butter (for piping down the middle, optional)
Instructions
Make the base vanilla batter
- Grease a mini loaf tin (please see notes for a standard loaf tin) and preheat the oven to 350°F
- In a bowl, mix together the flour, corn starch, baking powder, and salt and set aside
- In a separate bowl, cream together the softened butter and granulated sugar. Add the eggs and vanilla extract and mix until smooth
- Slowly add the dry ingredients, mixing between each addition. Be careful not to overmix
Make the tea batter
- Divide the batter in two. Add the black tea powder to one half, and mix until well combined
Assemble and bake
- In your loaf tin, add the black tea batter and then the vanilla batter on top. Pipe a line of softened butter down the middle to help the loaf expand in the oven
- Place in the middle rack of the oven and bake for 30 - 40 minutes until a toothpick or knife comes out clean
Notes
- Please note that the proportions are for a mini loaf tin (similar to this one). MODIFICATIONS FOR A STANDARD LOAF TIN
- Multiply the quantities by 2.5
- Extend the baking time for about 20 minutes
- If you don't have black tea powder, you can use matcha or hojicha powders for a similar effect but a different flavor