Drawn to the rustic charm of Provence, we were lucky enough to have the lovely Anisa Sabet lend her considerable talents to create a fluffy bundt cake infused with the flavours our of Provence blend, perfect for afternoons in the glorious French countryside. She also shared some insight into her inspirations, aspirations and travel loves in a little Wanderlust and Tea time with us.
Milk Tea Bundt Cake
A moist bundt cake infused with the rich blend of black tea, dried lavender flowers, pink rose and sunflower petals.
Ingredients (makes 1):
For the milk tea buttermilk:
- 1 cup milk
- 3 tablespoons of The Tea Nomad's Provence blend
- 1 tablespoon lemon juice
For the cake:
- 3 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons of The Tea Nomad's Provence blend
- 250g butter, at room temperature
- 1 & 1/2 cups white sugar
- 1 tablespoon vanilla extract
- 2 tablespoons olive oil
- 4 large eggs
1. Preheat oven to 175°C. Grease your bundt cake tin and sprinkle with flour.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt and ground tea. In a stand mixer, beat the butter and sugar until pale. Add in the extract and olive oil and beat until combined. Add in eggs one at a time and beat on a medium speed until fully combined. Slowly add half the flour mixture then half the buttermilk and beat on a low speed, then add the remaining flour and buttermilk and beat until just combined, be careful not to over mix.
3. Pour into your bundt cake mould, and pop into the oven to bake for one hour (40 minutes for half the batch) or until a toothpick comes out clean.
4. Invert onto a wire rack and allow to cool. Dust with icing sugar and serve with cream.
Storage: cake will keep in an airtight container in the fridge for up to a week. .
Recipe and images for Milk Tea Bundt Cake by Anisa Sabet at The Macadames.