Since I’ve come into this line of work, I have been sent boxes of teas and have experimented recipes with a variety of teas. And despite all the health indications and inclinations towards green, white and herbal ones, I always lean closer toward the black teas – which is really nothing but some proof of Indian in my blood!
So, when it comes to baking, it’s only natural I lean towards the black tea, and for this one, a dark and robust Turkish tea. I’ve experimented with lighter teas before but they work most successfully in custards, mousse, ice-cream – i.e. lighter bases. But a good old-fashioned cake requires the heavy-duty black tea, and the stronger the better, to allow it to power through the other ingredients.
Turkish black tea and honey make for a beautiful combination and requires nothing else to elevate it further. Once your cake comes out of the oven, spread a good amount of honey on top to soak through.
Slathered on top is a classic honey buttercream frosting with real vanilla bean. No fuss, simple but very, very good.