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Blog featured posts

2017-06-14

APPLE CAKE WITH SALTED BUTTER CARAMEL TEA INFUSION

Ingredients:

Infused apples:

  • 400 ml of water at 90° C.
  • ‘Oolong Caramel au Beurre salé’ tea 75g / 2.64oz
  • 2 apples (type Belle de Boskoop or Jonagold)
  • ½ tsp salt bloom

Cake paste:

  • 10 g/0.35oz baking powder
  • 150g /5.29oz all-purpose flour
  • 150g /5.29oz sugar
  • 3 eggs at room temperature
  • 150g /5.29oz fresh butter at room temperature
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Infused apples:

Peel and cut apples into eight.

Infuse tea for 5 minutes at 90 ° C. then pour the tea infusion through a strainer over the apples.

Let macerate the apples in the tea infusion for 15 minutes.

Drain the apples.

The cake:

Preheat oven to 180°C. Grease and line a 20cm-round cake pan with baking paper.

Meanwhile the apple maceration, prepare your cake dough:

Mix sugar and butter, then add eggs, flour and baking powder.

Pour the cake batter evenly into a pan and arrange the infused apples in pieces on top pushing them down gently into the batter.

Products associated to this
confidence
14,00 € / Per box
Oolong tea Oolong Caramel au Beurre salé', box of 100 g
Posted on: Blog featured posts, Cook your tea
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