Tea Infused Sake Cake

Tea Infused Sake Cake 1

Tea has branched out and is being infused in cake and cookie recipes alike. But when you add some sake to the picture, you’ll find that pairing these two ingredients makes one great cake. Don’t worry about the alcohol; it will evaporate as it cooks.  What it leaves behind is a great flavor that gives this cake its depth of taste.

2 tea bags, such as Chai or Earl Gray
8 oz unsalted butter, divided
1/4 cup milk
3/4 cup sugar
2 eggs, room temperature
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup agave syrup
1/4 cup sake
1 1/2 cup flour
3/4 tsp baking soda

In a small saucepan, melt 4 oz butter and add the milk and tea and bring just to a boil. Let the mixture simmer for a few minutes; remove from heat, cover with lid and let steep for at least ten minutes. Remove the tea bags, making sure to squeeze out any liquid that was absorbed. If using loose tea, strain through a fine sieve. Set aside.

In a medium size bowl, cream the remaining 4 oz butter with the sugar until light and creamy. Add the eggs one at a time and combine. Beat in the extract, salt, agave syrup and sake.
Gradually incorporate the flour and baking soda alternately with the strained tea mixture, stirring just until combined; do not over mix.

Place 3 cups of water into the inner pot of the Rice Cooker. Using a piece of foil wrap, roll it into a snake – like circular form and place it on the bottom of the inner pot. This will elevate the loaf pan above the water line.

Place the batter into a well-greased 7” bread pan and place inside the rice cooker, on top of the foil coil. Steam for 20 minutes or until batter has set. Allow to cool before removing from pan.


Over to You
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