Teresa's Recipes
Authentic Thai Tea Cake
Indulge in a slice of the exotic with this Authentic Thai Tea Cake. Each bite is a culinary journey to Thailand, offering the unique, aromatic flavor of Thai tea in a moist and delectable cake. Topped with a fluffy whipped cream and a sprinkle of Thai tea leaves for garnish, this cake is a perfect fusion of the rich tradition of Thai tea drinking and the universal love for soft, sweet cakes.
Ingredients
- 2 tablespoons, plus extra for garnish Thai tea leaves
- 1 cup Hot water
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 4 Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Milk
- 1/2 cup Sweetened condensed milk
- For garnish Whipped cream
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 18g
- Carbs: 55g
- Protein: 6g
- Sodium: 250mg
- Sugar: 35g
Instructions
- Start by steeping the Thai tea leaves in hot water for 5 minutes in a heatproof bowl. Strain the tea and set it aside to cool.
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly.
- In a separate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs to the butter and sugar mixture one at a time, beating the mixture well after each addition. Stir in the vanilla extract to this mixture next.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternately add the dry ingredients and the cooled Thai tea to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the cake batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake has cooled, poke holes all over the top with a skewer or fork. This will allow the milk mixture to soak in more effectively.
- In a small bowl, mix together the milk and sweetened condensed milk. Gradually pour this mixture over the cake, giving it time to soak into the holes.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld together and the cake to become moist.
- Before serving, garnish the cake with a dollop of whipped cream and a sprinkle of Thai tea leaves.