Marketspice Tea Cake

MarketSpice is a little store in Pike place market, Seattle which carries a variety of spices and is famous for orange cinnamon black tea that come packaged in a beautiful brown and orange box. This tea cake is infused with orange-cinnamon tea which makes it aromatic and flavorful till the last bite. It is sweet, spicy and perfect with a cup of coffee or tea.

market spice tea cake

The original recipe is from here. I didn’t have any MarketSpice tea at home, I used Celestial mandarin orange spice tea instead. This tea is a blend of oranges, blackberry leaves, hibiscus, cloves and cinnamon and the color is a pleasant orange-red when steeped in milk. The orange flavor in the tea stands out and makes a perfect glaze for this tea cake. This cake tastes best after a day or two after its made.

market spice tea cake

Ingredients for the cake

1 cup whole milk

2 bags MarketSpice cinnamon-orange tea ( I used Celestial mandarin orange spice tea)

Zest from 1 large orange

1.75 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

2 large eggs

1 cup sugar

1 teaspoon vanilla extract

1/2 cup unsalted butter, melted

Ingredients for the glaze

1/4 cup freshly squeezed orange juice

1/4 cup sugar

1 bag MarketSpice cinnamon-orange tea ( I used Celestial mandarin orange spice tea)

Method

1. Preheat oven to 350 F. Grease an 8 inch cake pan with oil or butter and set aside.

2. In a small saucepan, bring the milk to a bare simmer. Add the tea bags and orange zest, remove pan from heat and let is steep for 5 minutes.

3. In the meantime, combine flour, baking powder, salt and cinnamon in a bowl.

4. In a separate bowl, whisk eggs, sugar and vanilla until well blended.

5. Squeeze excess liquid from tea bags into the milk, discard bags and add milk to the egg mixture in a slow, steady stream whisking until well combined.

6. Fold the flour mixture into the egg mixture, stirring until just incorporated.

7. Add melted butter and mix until just blended.

8. Pour the batter into the prepared pan and bake for 25 to 35 minutes or until the cake is puffed and golden and just beginning to brown at the edges. Cool in the pan for 10minutes.

9. While the cake is cooling, prepare glaze by combining all the ingredients for glaze in a small saucepan. Bring to a simmer, stirring until the sugar dissolves, about 5 minutes and discard the tea bags.

10. Invert the cake onto a cooling rack, then invert it again on to a platter.

11. Brush half the glaze over hot cake. Let it sit for few minutes to soak in the glaze, then brush the remaining glaze over the cake.

12. Serve the cake at room temperature. Tastes best after a day or two. Wrap cooled cake in plastic wrap and store at room temperature for up to 2 days.

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