The Ultimate Tea-Time Treat: Bengal Spice Tea Cake Recipe

Last Updated on May 18, 2023 by Gabby Hatten

Introducing the Bengal Spice Tea Cake—a delectable treat that combines the rich flavors of Bengal Spice tea with the moistness of a classic tea cake. This extraordinary recipe is sure to delight your taste buds and provide a unique and aromatic experience with every bite.

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Imagine indulging in a slice of cake infused with the warm and enticing blend of spices found in Bengal Spice tea. With hints of cinnamon, cardamom, cloves, and ginger, this cake offers a symphony of flavors that will transport you to a cozy, rainy day spent bundled up by the fireplace.

What makes this tea cake truly exceptional is its ability to capture the essence of Bengal Spice tea and infuse it into a tender, moist crumb. The combination of the robust spice blend and the soft, delicate texture creates a harmonious balance that is simply irresistible.

bengal spice tea cake

Whether you are a tea lover, a cake enthusiast, or simply someone seeking a unique culinary adventure, the Bengal Spice Tea Cake is a must-try. It offers a delightful twist on a traditional tea cake, infusing it with the enchanting flavors of Bengal Spice tea. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the exotic world of Bengal—one slice of this delectable cake at a time.

bengal spice tea cake

Bengal Spice Tea Cake

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Course: Breakfast, Dessert
Cuisine: American, French
Keyword: bengal spice, loaf cake, tea cake
Prep Time: 7 minutes
Cook Time: 45 minutes
Total Time: 52 minutes
Calories: 2989kcal
Author: Gabby Hatten

Equipment

  • Bowl, Whisk, Kitchenaid

Ingredients

  • 2 Cup all-purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp teaspoon salt
  • 2 tbsp Bengal Spice tea blend loose leaf or tea bags
  • 1/2 Cup hot water
  • 1/2 Cup unsalted butter softened
  • 1 Cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 Cup plain greek yogurt
  • 1/4 Cup milk
  • 1/2 Cup chopped nuts optional
  • 1 tbsp cinnamon
  • 1 tbsp dark brown sugar
  • 2 tsp orange extract (can sub orange zest)

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 loaf pan.
  • In a small bowl, steep the Bengal Spice tea in the hot water for about 5 minutes. Strain the tea leaves and set aside to cool.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and orange extract.
  • In a separate bowl, combine the plain yogurt and milk.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the yogurt and milk mixture. Begin and end with the dry ingredients. Mix until just combined.
  • Gradually add the cooled brewed tea to the batter, mixing well. If desired, fold in the chopped nuts.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and cooled brewed tea until smooth.
  • Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack.
  • Drizzle the glaze over the warm cake, allowing it to soak in and set.
  • Once completely cooled, slice and serve the Bengal Spice Tea Cake. Enjoy with a cup of Bengal Spice tea or your favorite beverage.

Notes

This cake has a warm and aromatic flavor from the Bengal Spice tea, making it a delightful treat for tea lovers. For a stronger bengal spice flavor, cut open a tea bag and add the tea leaves directly to the batter.

Nutrition

Calories: 2989kcal | Carbohydrates: 407g | Protein: 48g | Fat: 136g | Saturated Fat: 64g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 256mg | Sodium: 1263mg | Potassium: 796mg | Fiber: 11g | Sugar: 209g | Vitamin A: 2951IU | Vitamin C: 1mg | Calcium: 663mg | Iron: 14mg

Pairing

This tea cake pairs perfectly with a warm cup of bengal spice, or a cup of earl grey if wanting a milder flavor profile. It also goes well with your favorite cup of Joe in the morning!

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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