A Tea Cake Recipe

I was inspired by the conscious creation of tea blends that Lindsay with Kisses to Go Tea creates. Her intention, knowledge, and thoughtful, fair-trade sourcing really does add to the incredible flavour profile and healing energies that come from each sip.
I was excited at the possibility of infusing her herbal blends into a delicious, moist, baked goodie somehow… and soon, after much thought and a little experimentation, *Matters of the Heart Tea Cake* was born, baked, and soon after, eaten!

*Matters of the Heart* is an intentionally and intuitively made tea, and all the botanicals have been serenaded by a 432Hz Heart Chakra crystal singing bowl. It’s flavour profiles include: holy basil, hibiscus, true cinnamon, marshmallow root & turmeric.

~ Ingredients & Instructions ~

What You’ll Need to Begin:

x2 mixing bowls ~ one for wet and one for dry ingredients.
x2 9” circular cake pans.
A good attitude because we’re making cake!!!

Dry Ingredients:

1 cup of packed brown sugar (or, substitute for 1 cup of maple syrup, honey, other sugar, or ½ cup of date paste).
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon of vanilla (we use Vanilla Blossom’s delicious, ethically sourced Madagascar vanilla!)
1¾ cups of flour

Wet Ingredients:

1 cup butter (can substitute with an alternative or olive oil)
1½ cups of steeped tea (we used Matters of the Heart from Kisses to Go Tea!)
5 eggs (we snagged our farm fresh eggs from Shirewood Farms!)

How To:

1. Preheat oven to 350 degrees Fahrenheit.

2. Brew tea and let steep.

3. While tea is steeping and cooling, mix together: baking powder, baking soda, salt and flour.

4. In a separate bowl, mix together: eggs, butter, and brown sugar until smooth.

5. Once tea is steeped, switch off between pouring some of the flour mixture and some of the tea into the mixture. You may not need all the tea ~ the more liquid you use, the spongier it will get! We often recommend using between 1 to 1½ cups.

6. Bake for 45-50 minutes in a classic round 9” cake pan, checking after 35 minutes with a toothpick. Be sure to grease your pan first or use parchment paper to avoid the sides sticking! Depending on how much tea you used will determine how long it need to bake, so, be sure to keep on eye on your cake!

7. Fully cool before enjoying!

Icing Recipe:

We used a simple and classic icing recipe for this cake and of course… added some sprinkles!

1 cup of powdered sugar
2–3 Tablespoons of milk or heavy cream (we recommend Promise Valley Farms delicious, thick, local milk!)
½ teaspoon of pure Madagascar vanilla

Presentation:

The cake pans allow you to create x2 separate cakes or, you can layer them with a sheet of icing in the middle to help hold it in place.