Authentic Thai Tea Cake

Ingredients

• Thai tea leaves (2 tablespoons, plus extra for garnish)
• Hot water (1 cup)
• Unsalted butter, softened (1 cup)
• Granulated sugar (1 cup)
• Eggs (4)
• Vanilla extract (1 teaspoon)
• All-purpose flour (2 cups)
• Baking powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Milk (1/2 cup)
• Sweetened condensed milk (1/2 cup)
• Whipped cream (for garnish)

Instructions

1. 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.
2. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly.
3. In a separate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
4. 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.
5. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
6. 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.
7. Pour the cake batter into the prepared cake pan and smooth the top with a spatula.
8. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 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.
10. 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.
11. 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.
12. Refrigerate the cake for at least 1 hour to allow the flavors to meld together and the cake to become moist.
13. Before serving, garnish the cake with a dollop of whipped cream and a sprinkle of Thai tea leaves.