Thai tea pound cake

Sometimes things happens so fast around us. At times, it's can be by choice and sometimes it's beyond our control. There's nothing you can really do but to say 'cool', take a deep breath and roll with it. Because we are always so used to the same comfort, to embrace change takes some guts. The first step is always the hardest- to balance life when something is missing. We may not always have our sanity, but we at least we have solidarity. I'm not sure when the balance actually began to teeter or when it plans to return, but I do hope it happens soon. After all, flour is still flour, vanilla still smells of vanilla. Sunrise inevitable follows the night.

During times of stress, I often neglect a lot of things because I don't want to feel a lot of things. I often forget that it's important to take time to enjoy the small moments. These moments may not feel significant in the grand scheme of things, but in the present they are a soothing presence. 

That day was a quiet evening, I turned on the oven and made a cake. The cake wasn't complicated or elaborate. There wasn't any cream or icing to cover up any flaws. It was dense and with each slice they stand tall. They were simply honest and unpretentious; wonderfully rich, moist, and buttery with a lovely golden brown crust and little specks of tea. That night, I took time to enjoy the richness of each bite. The moment may have been small, but it was exactly what I needed. The scent of the change after a storm. 

200g cake flour
¼ teaspoon baking powder
¼ teaspoon salt
227g butter softened
180g sugar
4 large eggs
100ml heavy cream
1 tablespoon Thai/black tea leaves
1 teaspoon vanilla extract 

Bring the cream to a low simmer. Steep the tea for 10mins.
Preheat oven to 170 degrees celsius. Sift flour, baking powder and salt.

Cream butter with a mixer on medium speed for 2 minutes. Gradually add sugar and cream for additional 8 mins. Scraping down the sides of the bowl at intervals. Add the vanilla extract.

Then reduce the mixer speed to low and add the lightly beaten eggs one at a time mixing until incorporated. Add flour mixture in 3 additions, alternating it with cream (added in 2 additions).

Divide batter between 2 lined 3″x 7″ pound cake mold. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Best serve warm with some vanilla ice-cream.

- till next post, ss.

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