Supplies

  • For the batter:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons Thai tea mix
  • 1 1/2 teaspoons baking powder
  • 1/2 cup salted butter
  • 3/4 cup sugar
  • 5 eggs
  • For the soak:
  • 1 cup whole milk
  • 1/4 cup Thai tea mix
  • 3/4 cup condensed milk
  • 1/2 cup heavy cream
  • For the glaze:
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons brewed Thai tea, cooled
  • 1 1/4 cups powdered sugar
  • For the whipped cream:
  • 1 1/4 cups heavy cream

Passo a passo

  1. Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.
  2. Use a spice grinder or mortar and pestle to turn tea into a fine powder.
  3. In a bowl, combine flour, tea powder and baking powder. In a mixer with a whisk attachment, cream butter and sugar until fluffy and pale in color. Add the eggs and mix well. Add dry mixture in 2 parts and mix until just combined.
  4. Pour into the pan and spread evenly. Bake for 30 minutes, or until an inserted toothpick comes out clean.
  5. Meanwhile, simmer whole milk, turn off the heat, and mix in the tea. Allow to steep for 10 minutes. Strain and cool completely.
  6. Combine the cooled tea milk with condensed milk and heavy cream. When the cake is cooled, poke it generously all over with a fork. Place the cake pan in a shallow baking tray and pour the milk mixture all over. Allow to soak for at least 4 hours, but best done overnight.
  7. Make the lime tea glaze: Whisk all ingredients together until smooth.
  8. Make the whipped cream: Pour heavy cream into a mixing bowl and whip on medium speed until you have stiff peaks. Transfer to a piping bag.
  9. Just before serving, release the cake from the pan, transfer to a serving platter or cake stand, and then pipe the whipped cream on top with a pattern of your choice. Cut slices to serve and use a spoon to drizzle the lime tea glaze on top.