Thai Tea Cake

Ingredients

• Thai tea leaves (for garnish) - Optional
• Whipped cream - For garnish
• Sweetened condensed milk - 1/4 cup
• Milk - 1/2 cup
• Salt - 1/4 teaspoon
• Baking powder - 1 1/2 teaspoons
• All - purpose flour - 1 1/2 cups
• Vanilla extract - 1 teaspoon
• Eggs - 2
• Granulated sugar - 1 cup
• Unsalted butter - 1/2 cup, softened
• Hot water - 1 cup
• Thai tea leaves - 2 tablespoons

Instructions

1. In a heatproof bowl, steep the Thai tea leaves in hot water for 5 minutes. Strain the tea and let it cool.
2. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
3. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Alternate adding the dry ingredients and the cooled Thai tea to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. Once the cake has cooled, poke holes all over the top with a skewer or fork.
11. In a small bowl, mix together the milk and sweetened condensed milk. Pour the mixture over the cake, allowing it to soak in.
12. Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cake to become moist.
13. Before serving, garnish with whipped cream and a sprinkle of Thai tea leaves, if desired.