Black Tea Syrup Cake. Celebrate everything from a special birthday to a family together with this rich Black Tea Syrup Cake. The flavours are unique and work very well together.
2 tbsp loose-leaf black tea
2 cups (250g) plain flour
1 tsp baking powder
½ teaspoon baking soda
½ cup (125mls) milk
½ cup (125mls) lime juice
2 tbsp lime zest
1 ¾ cup (400g) caster sugar
3 large eggs
1 cup (250mls) extra virgin olive oil
400g can blackberries (you can also use boysenberries, blueberries or black currants, tinned or frozen)
½ cup (120mls) strong brewed tea
¼ cup (60g) caster sugar
2 strips lime zest
1 star anise
1 tsp gelatin
1 cup (250mls) cream
¼ cup (60mls) honey
Garnish, with fresh or canned berries
Preheat oven to 180°C. Line the bottom of 20cm deep round cake pan with baking paper. Lightly spray with spray oil and dust with a small amount of flour; tap out excess.
Place black tea in a coffee grinder or food processor and process to a fine powder. Sift ground black tea, flour, baking powder and baking soda into a small bowl.
Combine milk, lime juice and lime zest in separate small bowl.
Beat the sugar and eggs in stand with an electric mixer on high until light and fluffy, about 3-4 minutes. With the mixer still running, slowly pour olive oil into the egg and sugar mixture and beat for about 3-4 minutes. Reduce mixer speed to low, and alternately add the dry ingredients and the milk mixture to the batter in three parts, beginning and ending with dry ingredients. Mix just until combined, do not overmix.
Spoon the batter into the prepared tin and bake in oven for about an hour, until the cake springs back when touched with a finger and a skewer comes out clean. Cool the cake in the tin for 15 minutes, then turn out onto wire rack to cool completely.
Drain the blackberries (or other berries) and set aside. Place the juice in a saucepan with the brewed tea, strips of lime rind, star anise and sugar. Bring to a boil, allow to reduce on a low heat, for 10 to 15 minutes or until reduced by half. Allow to cool completely then drizzle over the warm cake. Reserve 1 tablespoon of syrup with the rind and star anise as garnish for the top.
To make the cream topping, place a mixing bowl in the freezer to chill briefly. Dissolve the gelatin in 1 tablespoon of boiling water. Let stand until gelatin has dissolved, about 5 minutes. Beat the cream in the chilled bowl until thick, about 2- 3 minutes. Add honey while still beating the cream, and then add dissolved gelatin and beat until stiff peaks form, about 1-2 minutes.
Spoon the cream over the top of the cake and smooth over with the palette knife. Decorate with boysenberries or other berries over the top of the cream. Spoon over reserved syrup and garnish with rind and star anise.