Japanese Cherry Tea and Almond Cake

If you are a regular reader you will know that I love to experiment with different tea in my bakes.

We buy a lot of our loose teas from The Tea Experience who are a local company. They stock the most unusual, delicious teas! A couple of weeks ago they kindly sent me some samples to try baking with. One of the samples that they sent was a Japanese Cherry Tea which has a lovely aroma and flavour which I knew it would go perfectly with almond.

That is how I created this cake.

This is what I did...

Japanese Cherry Tea and Almond Cake

Ingredients

200g baking spread

200g caster sugar

4 eggs

200g self raising flour

180mls boiling water

3tspns Japanese Cherry Tea

150 - 200g red cherry jam

75g flaked almonds

Method

Pre heat the oven to 180C

1 - Place the Japanese Cherry Tea in a cup and pour over the boiling water. Leave the tea to stew for 10 minutes

2 - Mix together the baking spread and caster sugar until they are light and creamy

3 - Gradually add the eggs with a little flour to prevent curdling

4 - Fold in the remaining flour

5 - Strain the tea and pour into the cake batter along with 50g of the flaked almonds and mix in thoroughly 

6 - Divide the mixture evenly into two sandwich tins, sprinkle over the remaining 25g of flaked almonds over the top of one of the cakes, this will become the top sponge

7 - Place the tins in the centre of the pre heated oven and bake for 30 minutes

8 - Once thoroughly baked remove from the oven and leave to cool in the tin for 10 minutes before removing from the tin and allowing to cool completely on a cooling rack

9 - Once completely cooled spread the jam on the base sponge

10 - Place the top sponge with the almond topping on the top

This cake is a deliciously light, moist cake. The almond combined with the Japanese Almond tea and cherry jam compliment each other perfectly.

Enjoy x

I am sharing my recipe with Honest Mum - Tasty Tuesdays