Thai Iced Tea Cake
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Use butter wrapper to grease an 8-inch loaf pan, 8-inch square cake pan, or 8-inch round cake pan
3
Brew tea with 3/4 cup boiling water, covered, for 10 minutes
4
Strain tea leaves and discard
5
In a mixing bowl, combine butter and freshly brewed tea until butter is completely melted
6
Whisk vanilla, half of the sweetened condensed milk, and the eggs
7
Mixture should be bright orange and very creamy
8
Gently stir in salt, flour, and baking powder
9
Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean
10
Allow cake to cool for 20 minutes
11
While cake cools, make the glaze
12
Whisk together remaining sweetened condensed milk and powdered sugar until a thick, creamy mixture forms
13
To serve cake, run a knife along the edge of the cooled cake to gently loosen it from its pan
14
Turn cake out onto a plate and drizzle glaze over the top, allowing it to run down the sides of the cake
15
Cake can either be served immediately or chilled and served cold
16
Preheat oven to 350°F
17
Use butter wrapper to grease an 8-inch loaf pan, 8-inch square cake pan, or 8-inch round cake pan
18
Brew tea with 3/4 cup boiling water, covered, for 10 minutes
19
Strain tea leaves and discard
20
In a mixing bowl, combine butter and freshly brewed tea until butter is completely melted
21
Whisk vanilla, half of the sweetened condensed milk, and the eggs
22
Mixture should be bright orange and very creamy
23
Gently stir in salt, flour, and baking powder
24
Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean
25
Allow cake to cool for 20 minutes
26
While cake cools, make the glaze
27
Whisk together remaining sweetened condensed milk and powdered sugar until a thick, creamy mixture forms
28
To serve cake, run a knife along the edge of the cooled cake to gently loosen it from its pan
29
Turn cake out onto a plate and drizzle glaze over the top, allowing it to run down the sides of the cake
30
Cake can either be served immediately or chilled and served cold