Sunday, March 3, 2013

Osmanthus Jelly & Butter Cake

I bought some really nice fresh red dates and osmanthus flowers on my recent visit to Guilin, China.  I used the flowers to brew with tea and also add some into butter cakes and jelly. The flowers gave a very nice aroma to the tea and cakes which I like very much. Here are some photos of what I did.

Fresh red dates and dried osmanthus flowers

Osmanthus and red dates jelly 
Very refreshing and pretty

Osmanthus Buttercake

 Recipe for the cake, adapted from Minty's Earl Grey Tea Cake. who sourced from Okashi Ishida's Earl Grey Tea Cake


150g butter, softened
130g icing sugar, sifted
3 eggs
150g plain flour
1/8 tsp baking powder
15g almond meal (omitted and add 15g of flour instead)
Earl Grey tea dust from 3 teabags (I substitute with 3 teaspoons of finely grinded osmanthus flowers)
1 lemon zest (omitted)
1 tbsp lemon juice (omitted)

Preheat oven to 170 degrees C.
Line a loaf pan.
Sift flour and baking powder together twice.  Set aside.
Beat butter and icing sugar until light and fluffy.  Gradually add in eggs, one at a time.  Beat well to combine.  Add in tea dust, almond meal, lemon juice and zest.  Mix well.
Fold flour mixture into the egg mixture.
Pour batter into the prepared pan and make a lengthwise slit down the middle of the batter with a spatula.
Bake for 50 minutes or until cake is cooked. Enjoy!

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