Ingredients (Steeped Hojicha Icing)
Icing sugar, 125g
Milk, 40g
teapasar Collection, Summer 2019 Harvest Organic Hojicha, 10g
Ingredients (Petit Hojicha Bundt Cake)
Baking powder, 1/2 tsp
Baking soda, 1/2 tsp
Plain flour, 450g
Salt, 1 tsp
Vegetable oil, 115g
Butter, melted 100g
Eggs, 2
Sugar, 245g
Plain yogurt or buttermilk, 250g
Vanilla extract, 2 tsp
teapasar Collection, Summer 2019 Harvest Organic Hojicha, 15g
Instructions (Steeped Hojicha Icing)
In a cup, add milk and tea leaves together and allow to steep in the fridge overnight, or at least 4 hours.
After steeping the milk, drain the milk and weigh out 20g of steeped milk.
Combine the milk and the icing sugar until smooth.
Set aside until ready to use. Make sure to cover the icing to prevent it from drying out.
Instructions (Petit Hojicha Bundt Cake)
Using a mini 4 inch bundt cake mould, or a normal 5″ inch cake mould, spray generously with pan coating to prevent sticking.
Preheat the oven to 175°C.
In a bowl, combine all the dry ingredients and whisk to combine.
In another mixing bowl, whisk the eggs and. the sugar together until mixture becomes frothy and a pale yellow color.
Add in the plain yogurt, tea leaves and vanilla. Whisk to combine.
Slowly add in the liquid fats (melted butter and vegetable oil) to incorporate the oil into the batter.
Pour into the mould of your choice and bake at 175°C for 20 minutes. Once the toothpick or testing pin comes out 80% clean, remove from the oven and allow to cool.
Once cool, drizzle the icing over the cakes. And sprinkle some Hojicha tea on top of the icing.
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