Two weeks until I'm back to sunny palm tree filled Los Angeles. I feel like I do a lot of complaining about the weather in Richmond... what can I say? We're a little stuck-up about the weather. I'm hoping to go to the beach and get some surfing in! Hopefully, I haven't forgotten how to use my muscles. I feel like I have wasted away half my body from sitting in a chair 24/7 :(
Just wanted to post this recipe before our an exam on Friday. I had a lot of chai packets so I wanted to make a tea infused cake. Plus, a lot of dried persimmons lying around. Makes a very moist and subtly cinnamon-y spicy cake. Definitely a success! I also learned saying tea and chai is redundant... I've been schooled!
Persimmon Chai Cake
makes 1 loaf1stick 2tbsp unsalted butter
3-4 teabags of chai (I used 3 twinings ultra spicy chai)
Scant 1 cup white sugar (like 2 tbsp less than a cup)
1 2/3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp powdered ginger
1 tsp cinnamon
1/4 tsp salt
6 oz (1 single serving cup) plain Greek yogurt
2 eggs
1.5 cup of dried persimmons, chopped (fresh would work well too)
- Preheat oven to 325F and line a loaf pan with baking paper
- Melt butter in a small saucepan on medium heat with the teabags in it. Let it sit for about 10 mins
- Meanwhile, mix all the dry ingredients (sugar, flour, spices, baking powder & soda) in large mixing bowl
- Squeeze the butter out of the teabags. Careful not to rip them though! Add yogurt and beat eggs until blended
- Mix the wet and dry ingredients together until just mixed. Fold in the chopped persimmons.
- Bake for 1 hr - 1hr 20 min. Top may brown at 1 hr but inside the cake might not be done (test with a knife through the middle). You can cover the top with foil until it's done in the oven