Experimentation is fun as I am discovering. Experimenting with what you may like to do, the people you would like to be with or even ingredients in recipes you couldn’t earlier pair — all is extremely entertaining. I guess reading all those food blogs had to rub off!
A few months ago, on one of my many grocery trips, I came across tea bags of the Kashmiri Kehwa. Though its not one of my favourite teas, I thought a nice, fragrant change would do from the fruit-flavoured ones I preferred.
The kehwa in a tea bag in an incredibly fragrant but light brew. Fragrant enough for your colleagues asking what you are drinking.. A couple of cups (and weeks later) I realised why not try and imbue this incredibly fragrant tea into a cake.
Nothing like a light cake with a delicate flavour and light traces of spice. And these are what I got. Beautiful risen, a little too white for my taste but incredibly fragrant.
¾ cup self-raising flour
¾ cup plain flour
3-4 tsps oil
1 cup strong brew of Kehwa ( I used four bags)
½ cup sugar (brown sugar is better; better avoided if sugar is already brewed with the tea)
1 tsp ground cardamom
¾ ground cloves
1 tsp cinnamon powder
— Preheat the oven
— Mix all the ingredients while the tea cools somewhat.
— Make a well in the centre and add the egg and 2 tsp of oil
— Add the brew to this mix by the spoon
— Alternating it with oil (Oil is not really necessary but a spoon or two helps)
— Put in a greased pan, especially one for cupcakes and bake away
All those who ate ’em loved ’em, but me in my true nature, I thought it could be bettered with some oil.