Thai Tea Cake

Trying new cake flavours is always so fun. Here, we have a recipe to make a delicious Thai tea cake, perfect for teatime.

For our recipe, we have used the Green Leaves Thai Tea Concentrate, provided to us by one of our partners, Silver Quest. This is a really strong concentration of Thai tea with a bright beautiful colour to it and a very earthy scent. The flavour is rich and not overly bitter, unlike most tea concentrates. The Green Leaves Thai Tea Concentrate can be used to make both hot and cold types of teas, such as milk teas.

Serving size: 5-6

Ingredients:

For the cake mix:

• 170g flour
• 2 ½ tsp baking powder
• ¼ tsp salt
• 2 eggs
• 1/3 cup sugar
• ½ cup oil
• 1/3 cup Green Leaves Thai Tea Concentrate
• ¾ cup condensed milk
• 2 tsp vanilla essence

For the buttercream frosting:

• ½ cup butter (at room temperature)
• 1 cup powdered sugar
• ½ tsp vanilla essence
• ½ tbsp Green Leaves Thai Tea Concentrate
• 1 tbsp whipping cream/heavy cream

Instructions:

1. First, prepare the dry ingredients by sifting 170g flour, 2 ½ tsp baking powder and ¼ tsp salt to a large bowl.
2. Then, in another bowl, add in 2 eggs, 1/3 cup sugar, and ½ cup oil. Using a hand-held mixer, mix the components in the bowl for 1 minute on low speed, or until it becomes creamy.
3. After that, add in 1/3 cup of the Green Leaves Thai Tea Concentrate and ¾ cup condensed milk to the mixture. Continue mixing for another 30 seconds.
4. Next, add around 1/3 of the flour mix to the bowl of wet ingredients. Then, use a whisk to combine them together. Continue adding and mixing until you’ve added all the flour mix and the ingredients have been mixed well.
5. Lastly, add in 2 tsp vanilla essence and give it a final mix.
6. Preheat the oven to 190 degrees Celsius for around 10 minutes.
7. In the meantime, prepare the baking tray (we have used an 8-inch tray, with a depth of around 2 inches). First, rub 2 tsp of oil on the bottom and sides of the tray. Then, dust the tray with around a tbsp of plain flour. You can place the spoon in the middle of the tin and just gently tap it while turning the tray sideways to have it distributed evenly at the bottom. To dust the sides, hold the tray vertically, place the spoon on the side, and then just turn it like a wheel while tapping.
8. Next, pour the cake mix into the cake tray and place it in the middle rack of the oven.
9. Bake the cake for 45 minutes at 190 degrees Celsius until the top becomes a darker brown. You will know the cake is fully baked when a toothpick or fork inserted into the center comes out clean.
10. After the cake is fully baked, remove it from the oven and leave it to cool for around 30-45 minutes.
11. While the cake is cooling, prepare the buttercream frosting. First, whip ½ cup butter using a hand-held mixer, until it is soft and fluffy (around 30 seconds). For a smooth and light buttercream, make sure that the butter is at room temperature and has softened completely.
12. To that, sift 1 cup powdered sugar and whip again for around minute or until well combined. As whipping powdered sugar can get a bit messy, first use a spatula to gently mix them together before whipping.
13. Next, add in ½ tsp of vanilla, ½ tbsp of the Green Leaves Thai Tea Concentrate, and 1 tbsp of whipping cream or heavy cream. This will give the frosting a really nice creamy texture instead of being grainy. Give it a final good mix for another 30 seconds.
14. Last but not least, spread the buttercream on top of the cake. Make sure that the cake is completely cooled down before this step, as the cream may melt otherwise.

*Silver Quest Male' outlet: Medhuziyaarai Magu, infront of Majeedhiyya School.
Hulhumale' outlet: Lot 10680, Haivakaru Magu.
Contact number: 764-5522