This recipe comes to us from Chef Raul Sojo of Bistro ’67 in Durham Region. They served them up at the 2017 Feast On Picnic – and the 2018 Terroir Symposium where we managed the nab the recipe.
There are delicious and oh so pretty. They use Pluck Teas to infuse a unique taste. Lucky for you – Pluck is delivering! Isn’t it about time you threw yourself a little local tea party?
ONTARIO HONEY AND TEA CAKE
MAKES ONE CAKE
- 1 CUP UNSALTED ONTARIO BUTTER, CUBED
- 1 CUP 2% ONTARIO MILK
- 4 BAGS OF PLUCK TEAS ENGLISH BREAKFAST TEA
- 1/2 CUP SUGAR
- 3/4 CUP ONTARIO LIQUID HONEY
- 2 TSP VANILLA
- 4 LARGE ONTARIO EGGS
- 2 2/3 CUPS ALL-PURPOSE FLOUR
- ½ TSP BAKING SODA
- 1 TSP SALT
Preheat oven to 350F. Line the bottom of a 9 by 13-inch cake pan with parchment and spray with nonstick cooking spray, lightly coat with flour and set aside.
Heat cubed butter in a small pot until just melted. Remove from heat and infuse 2 tea bags into the butter for 5 minutes. Remove tea bags and discard.
In another small pot, heat milk until steam begins to rise from the top. Remove from heat and steep 2 tea bags for 5 minutes then remove the bags and discard.
In a stand mixer with the paddle attachment, pour in butter, honey, sugar and vanilla. Whip on high for 10 minutes. On low speed, add eggs one at a time until incorporated then turn mixer to high for 5 minutes until the batter is very light and fluffy and all sugar grains are dissolved.
In a separate bowl combine flour, baking soda and salt. On low speed, add flour mixture gently, in one addition and mix until just combined. Stream in milk slowly to ensure it does not split the mixture. Once fully combined, immediately stop mixing. Pour the batter into the prepared cake pan and spread the mixture evenly.
Bake for 45 – 50 minutes. The sponge should be a very light brown and springy to the touch. Insert a tooth pick or cake tester and ensure that it comes out clean to be sure. Set the cake aside to cool in the pan.
Slice and serve with whipped cream and more honey drizzled on top, if desired.
