Toasted Peach Milk Tea Tres Leches Cake
- 9 hours ago
- 2 min read
If peach tea was a cake I think this is what it would be. This is my toasted peach milk tea, tres leches cake. It all starts with my one bowl black tea sponge, made of course without eggs or dairy. It’s light, fluffy, and fragrant flavoured by steeping tea bags in buttermilk and sweetened with brown sugar. The peaches are toasted in brown sugar intensifying the fruit's natural sugars, creating a rich, jammy, and caramelised sweetness. Three types of milk are added to create the toasted peach milk which is then poured over the cake, letting it seep into every single pocket of sponge. Finished with a light whipped cream and a dusting of cinnamon this cake is one I’ll be making on repeat this summer.
Toasted Peach Milk Tea Tres Leches Cake
Here’s Why You’ll Love This Toasted Peach Milk Tea Tres Leches Cake:
Pillowy soft, light and airy texture with sweet, fruity and creamy flavour
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a soft, well risen sponge is self raising flour, in combination with levelling agents (trust me!). Self raising flour is much lighter than plain flour and will give that classic velvet texture.
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Buttermilk - it's tangy and creamy, giving that ultra moist crumb you know and love about a red velvet cake.
Black Tea Bags: You can use loose tea or tea bags here - two tea bags should be around the equivalent of 2 tablespoons of loose leaf tea
Recipe
