Raisin Black Tea Less Oil Pound Cake
Overview
I have never made a pound cake before. Every time I want to make it, I give up as soon as I see the huge amount of butter. A few days ago, I found a pound cake recipe with very little oil on the Internet (thank you Lan Xiaoxin for sharing it). Even the recipe author said that with such a small amount of oil, I hesitated whether to call it a pound cake, but after reading it, I made it. Most people who have tried it said it was pretty good, so I also tried it. 10 grams of water was replaced with light cream, and 10 grams of sugar was reduced. The taste is indeed more solid, but it is better because of its low calories. I also miraculously tasted the texture of jujube cake (personal experience, don’t criticize me). Because my mold is relatively large, I should have shortened the baking time, but I still baked it according to the original time. As a result, the outer layer was dry in the end, so I should shorten the baking time next time.
Tags
Ingredients
Steps
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Soak the black tea in boiling water for 5-10 minutes, and set aside other ingredients.
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Wash the raisins and soak them in rum, then pour in the soaked black tea liquid and filter out the tea leaves, and soak for 1 hour.
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Melt the butter in heat-insulated water. When the butter is cool, add eggs, light cream and powdered sugar and beat well.
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Pour in the soaked raisins and mix well with a spatula.
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Sift in the flour and baking powder.
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Mix into a paste without dry powder.
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Pour into the previously oiled and floured mold.
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Bake at 180 degrees for 25 minutes. Take it out after about 10 minutes and score the surface with a knife to make it more beautiful. Then cover with tin foil and bake for about 10-15 minutes. After baking, unmold and cool, refrigerate overnight, take out and warm up, slice and eat.
