Thai Iced Tea Cake
- Prep Time 0:30
- Cook Time 0:40
- Estimated Cost $12.00
- 21 Comments
After 3 glasses of wine and about 6 Pad Thai Cookies, my friend Andrew had the idea that I should make a dessert that incorporates the flavors of his favorite sweet drink, Thai iced tea. Despite having had a sufficient amount of wine and cookies myself, it was clear to me what a brilliant idea it was, so the following weekend we visited our friends Dominic and Nada and their adorable new baby Kian and baked a cake.
The sweetened condensed milk in the cake creates a lightly caramelized crust and the Thai tea gives it a beautiful bright orange color. This cake stayed on my mind for days to follow.
- 1 stick unsalted butter $1
- 1/2 cup loose-leaf Thai tea (cha-yen) $3 for 12 oz.
- 2 eggs $1.50 for 6
- 1 tbsp vanilla $4 for 4 oz.
- 1 6-oz can sweetened condensed milk, divided in half $1.50
- 1/2 tsp salt Pantry
- 2 cups flour Pantry
- 1 tsp baking powder Pantry
- 1/2 cup powdered sugar $1 for 16 oz.
Recipe Serves 6-8
- Preheat oven to 350 degrees F. Use butter wrapper to grease an 8" loaf pan, 8" square cake pan or 8" round cake pan.
- Brew tea with 3/4 cup boiling water, covered, for 10 minutes. Strain tea leaves and discard. In a mixing bowl, combine butter and freshly-brewed tea until butter is completely melted. Whisk vanilla, half of the sweetened condensed milk and the eggs. Mixture should be bright orange and very creamy. Gently stir in salt, flour and baking powder. Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool for 20 minutes.
- While cake cools, make the glaze. Whisk together remaining sweetened condensed milk and powdered sugar until a thick, creamy mixture forms.
- To serve cake, run a knife along the edge of the cooled cake to gently loosen it from its pan. Turn cake out onto a plate and drizzle glaze over the top, allowing it to run down the sides of the cake.
- Cake can either be served immediately or chilled and served cold.