JASMINE TEA CAKES
Serves 6 Takes about 1 hour, plus cooling
INGREDIENTS
For the tea cakes
• 240ml/8¾fl oz whole milk
• 2½ tbsp high-quality loose-leaf jasmine tea
• 200g/7oz unsalted butter, at room temperature, plus extra for greasing
• 300g/11oz caster sugar
• 3 large eggs, at room temperature
• 1 tsp culinary grade jasmine flower oil
• 282g/10½oz plain flour
• 1½ tsp baking powder
• ½ tsp fine sea salt
For the Italian meringue buttercream
• 200g/7oz caster sugar
• 4 large egg whites
• A pinch of salt
• 450g/1lb unsalted butter, at room temperature
• 2 tsp pure vanilla extract
• Food colouring gel (optional)
• Edible pansies (optional)
1. In a small saucepan over a low heat, combine the milk and tea leaves. Bring to a simmer, stirring occasionally, for about 4 minutes. Turn off the heat and let steep until cooled to room temperature.
Preheat oven to 180°C, Fan 160°C, Gas 4. Grease
