Easy Oolong Tea Cake (with Yoghurt)

This easy Oolong Tea cake is a healthy and easy dump cake recipe, with a delicate tea flavor. It uses olive oil and Greek yoghurt (you can also use Greek style yoghurt to save money, I often do!) and is a simple stir, dump, and bake recipe. (No mixer needed.) So easy I have to challenge anyone to get it wrong! If you enjoy Taiwanese oolong tea drinks, cookies or latte, you'll love this moist fluffy cake.

• 1.5 Cups of white flour: I switch between cake flour and all-purpose depending on what's in the pantry. Some baking recipes always say to sieve the flour but I confess I've made this cake many times and have never sifted my flour- just make sure you mix till you don't see white clumps. (This takes a few minutes.)
• 1.5 teaspoon baking powder: I tried substituting the baking powder (and flour) with self-riding flour but the rise wasn't quite as good. Will keep testing and update again.
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 C Greek yogurt: Substitute with Greek style when feeling poor!
• 1 C sugar: I actually sometimes use 80-90% of a cup of sugar (i.e. less sugar) when I want to be healthier and no one has noticed the difference! Both white and brown sugar work but I lean towards light brown sugar for the caramel-ly taste. (Don't use dark brown sugar- it will overpower the light oolong flavor.)
• 3 medium sized eggs: mix before adding to the other ingredients. Use room temperature eggs.
• ½ Cup olive oil: I was debating about whether to use regular vegetable oil as I thought the olive oil might be weird with the pandan but it was not! You can taste the olive oil but they actually go quite well together. I have substituted about 10% of the olive oil with regular vegetable oil (when out of olive oil) and there was not much difference to the taste.
• 1Tablespoon-1.5 Tablespoons of ground up oolong tea: Grind up the oolong tea leaves (loose leaf or you can open up your oolong tea bags.) I actually don't have a spice grinder yet so I used my blender and it worked, although it did take a bit longer. Alternatively, you can use hojicha tea like I did with these hojicha muffins.
  • IMPORTANT TIPS: DO NOT OPEN THE LID IMMEDIATELY AFTER BLENDING or all the tea dust will fly out!
  • If you don't have a grinder, you MUST sieve the tea after blending. I was too lazy to, and even though most of the tea had been ground down, I missed a small speck or two. The taster who bit into that speck was quite displeased as the flavor was "incredibly bitter." Lesson learnt!
• ¼ Cup of chocolate: The oolong tea flavor is quite light, and the chocolate flavor complements it very well. I'm a great chocoholic so I have been known to go up to ½ Cup! You can use dark or milk chocolate; chocolate fevres (recommended), chocolate chips (less recommended), or just break up chocolate bars.

🔪 Step-by-Step Instructions

👩🏻‍🍳 expert tips

Tip #1: I am working on the timing for turning these into muffins. Do NOT bake this recipe as muffins for 55 minutes or they will be HARD.

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