Quick and Easy Tea Leaf Jam Cake

Light, appetizing, bright, from what is always at hand! A quick tea cake made from tea leaves will be very helpful if you have some jam left, even candied. With a minimum of ingredients you get a very tasty pastry, and it’s ready in no time!
cook time: 1h
Hazel Farrow
Quick and Easy Tea Leaf Jam Cake

Nutrition Facts (per serving)

282
Calories
5g
Fat
53g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Sugar 180 g
Wheat flour 300 g
Eggs (large) 1 pc
Vegetable oil 2 tbsp
Soda 1 tsp
Jam 170 g
Tea (strong) 200 g

Recipe instructions

Step 1

Step 1
How to make tea cake from tea leaves with jam? To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. You can replace some of the wheat flour with whole grain flour if desired. Adjust the amount of sugar to your taste; you can use less if your jam is already very sweet.

Step 2

Step 2
Pour 200 ml of boiling water over a black tea bag. The brew should be quite strong. Then squeeze out the bag and throw it away.

Step 3

Step 3
Pour sugar into a bowl. Add the egg and beat everything with a mixer until fluffy. At this stage it is better to use a mixer, since the fluffiness of the pie depends on properly beaten eggs.

Step 4

Step 4
Next, while constantly stirring, pour in the hot tea leaves in a thin stream so that the egg does not curdle. You can stir with a whisk or mixer at low speed. When using a mixer, a fluffy airy foam will appear on the surface.

Step 5

Step 5
Pour in vegetable oil and stir. Next add the jam and stir everything until smooth.

Step 6

Step 6
Add the sifted flour in parts, stirring the dough until smooth. Keep in mind that you may need more or less flour. The exact amount depends on the size of the egg, the thickness of the jam and the quality of the flour itself.

Step 7

Step 7
Finally, add baking soda to the dough and mix well. You can also sift the soda directly with the flour. Depending on the jam you choose and its acidity, you can replace the baking soda with baking powder. If the jam is clearly sour, for example from currants, cherries, oranges, then you can add soda, and when using sweet jam, such as apricot, you can replace the soda with baking powder.

Step 8

Step 8
You should get a homogeneous semi-thick flowing dough, like charlotte. And a few words about jam. I baked two types of this pie. One with cherry jam, the second with apricot jam. Both are store-bought. After adding soda, the dough with cherry acquired this gray tint (see step 9), while with apricot it retained a beautiful yellow color (see step 8).

Step 9

Step 9
Due to the high acid content, cherry and currant jam can change the color of the dough to gray. At the same time, in the oven, the outside and closer to the edges of this dough again changes color to golden, but inside in the center remains grayish. It is worth noting that such transformations do not affect the taste and texture of the pie. Therefore, decide for yourself which jam is best to add. I liked both pies, although the cherry color was unusual, to put it mildly.

Step 10

Step 10
Pour the dough into the baking dish. Any heat-resistant form (18-20 cm) will do. If you are using a silicone mold, you do not need to coat it with oil. But it is better to grease metal, ceramic or glass dishes with butter so that the baked goods do not burn. Place the pie in an oven preheated to 180°C and bake for 30-40 minutes until dry. If the top is browned but the inside of the pie is not ready, cover the pan with foil.

Step 11

Step 11
Cool the finished pie on a wire rack, sprinkle with powdered sugar if desired, and serve. Bon appetit!

Additional rubrics

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