Jasmine Tea Flower Cake
The best way to wake up on a Monday morning is a kitchen yielding delicious scents, and these pretty little cakes are the delicious treat of that sweet aroma! Perfectly buttery, soft, and flavorful with the perfect spongy texture, every bite is full of beautiful tea flavor! Light and fluffy cakes coated with a soft pink white chocolate made with Suncore Foods® Pink Pitaya & Canary Yellow Safflower Supercolor Powders are just soo good! The aroma of Suncore Foods® Jasmine Flower Superbloom is infused perfectly to taste and is so soothing. Serves them with sweet jasmine tea and truly enjoy this delicacy.
Jasmine Soy Milk Tea:
145g unsweetened soy milk
5g Suncore Foods® Jasmine Flowers Superbloom
150g cake flour
2/3 cup sugar of choice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Suncore Foods® Rose Salt
135g Suncore Foods® jasmine flower milk tea
65g dairy free yogurt
85g coconut oil or dairy free butter
150g dairy free white chocolate
1/2 tsp Suncore Foods® Pink Pitaya Supercolor Powder
1/2 tsp Suncore Foods® Canary Yellow Safflower Supercolor Powder
1. Jasmine Soy Milk Tea — Combine hot milk and Jasmine Flowers, leave to brew, covered for 15 minutes. Strain mixture through a fine mesh sieve. Let cool completely.
2. Cake — Preheat oven to 170c. Grease cake pan. Set aside. In a large bowl, whisk the dry ingredients together until combined. Set aside. In a stand mixer, cream together butter, sugar and yogurt. Add in half of the
flour mixture and mix on low. Add in jasmine flower milk tea and the
remaining flour mixture. Mix on medium speed for about 1-2 mins or until
smooth. Transfer the batter into prepared pan. Tap gently against the counter to release air bubbles. Bake for 2—25 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.
3. Dip the cakes into the chocolate. Let set. Enjoy!