Cherry - almond tea pound cake!

Hello everybody!

If you are looking for an excellent addition to the afternoon coffee here it is, the cherry-almond pound tea cake. I have made a tea-infused cakes before, but this one came out really great! I have to say I was kind of surprise how good it was! I highly recommend you to try it yourself, especially if you like moist and rich cakes. I thought the cherry-almond is a perfect aromatic combination, but you can of course modify the flavor according to your wish (orange-ginger or pear-lime surely sounds great too!) All depends on the ingredients, mostly the tea you are planning to use and the. Here is the recipe:


150 g flour

2 flat tea spoons baking powder

1/2 tea spoon baking soda

90 g butter/baking margarine

125 g superfine, white sugar

1 tea spoon vanilla sugar

2 eggs

40 g greek/natural yogurt (I used honey flavored greek yogurt)

90 ml cherry-almond milk

30 ml cherry-almond syrup

Cherry-almond tea syrup:

150 ml water

150 g white sugar

1 tea bag of cherry-almond Dilmah tea (you can choose the flavor you like the most :))

Cherry-almond tea milk

150 ml milk

1 tea bag of cherry-almond Dilmah tea



Icing sugar

1-2 spoons cherry-almond syrup

Step by step:

I start with preparing cherry-almond tea syrup and cherry-almond milk. For the syrup place the tea bag into the 150 ml boiling water, cover with a small plate and let it steep for at least 10 minutes. When ready, pour the tea into a small saucepan add sugar and cook (I recommend medium heat) until it thickens. It usually takes a couple of minutes, but be careful not to burn the syrup. When ready let the syrup cool down. For the cherry-almond milk, bring milk to simmer, add the tea bag and cover with a small plate. Similarly to the tea syrup let the mixture steep for at least 10 minutes and let it cool down. When ready combine it with greek yogurt.

For the cake, in a small bowl, sift together and mix dry ingredients, flour, baking powder, baking soda and salt. In a separate bowl whip butter, sugar and tea syrup until it reaches ribbon state. Then add eggs, one at the time and continue mixing. Start adding dry ingredients and then tea -milk - yogurt mixture. Combine the ingredients with a wooden spatula. Pour the batter into the loaf pan and bake it in 160 °C for approximately 30-40 minutes or until the cake tester comes out clean. When ready prepare the glaze and pour it onto the cooled down cake. Decorate with fresh fruits, for example cherries. Bon appetit! :-)

4 views0 comments

Recent Posts

See All