I adore the sweet scent and the little specks of osmanthus in the cake. The cake may appear to be slightly dry at the first bite but it goes well with a cup of hot tea or coffee. :)
Thanks to Peng's Kitchen for sharing the recipe. :)
Osmanthus Tea Cake
Adapted from: Peng's Kitchen
Ingredients (Makes a 20-cm round)
60 g unsalted butter
100 g castor sugar
1 egg, lightly beaten
1 tsp vanilla extract
150 g self-raising flour, sifted
90 ml milk
1 1/2 tbsp dried osmanthus
Topping
10 g unsalted butter, melted
Some castor sugar
Method
1. Preheat oven to 180°C. Grease and flour side of a 20-cm round pan, line the base with parchment paper.
2. Bring milk to a boil. Lower the heat, add in dried osmanthus and simmer for about 2 minutes. Set aside to cool.
3. In a mixing bowl, beat butter and sugar till light and fluffy.
4. Add in the egg gradually, beating well after each addition. Add in vanilla extract and mix well.
5. Fold in the flour and milk alternately, stir lightly with a spatula until smooth.
6. Spread the batter into the prepared pan and bake at 180°C for 30 minutes till the cake turns golden or until a skewer inserted into the centre comes out clean.
7. Stand cake in pan for 5 minutes. Turn onto the cooling rack, brush the top with melted butter and sprinkle with caster sugar.
Notes
- I replaced 150 g self-raising flour with 150 g plain flour, 1 tsp baking powder and a pinch of salt.
- I boiled 90 g milk and steeped with 1 1/2 tbsp (4 g) dried osmanthus. The cooled milk mixture weighed 68 g and I topped up with milk till the milk mixture weighed 80 g.
- Added in the flour in 3 additions, alternating with milk mixture and beat using the electric mixer at the lowest speed.
- I omitted the topping.
