Easy Oolong Tea Cake
This easy Oolong Tea cake is a healthy and easy bake, with a light 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 stir, dump, and bake recipe. So easy I have to challenge anyone to get it wrong!
Servings: 6 slices
Calories: 491kcal
Ingredients
- 1½ Cups 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.)
- 1-1½ Tablespoons groundoolong tea See Ingredients for tips on grinding up the tea
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
WET INGREDIENTS
- 1 Cup Greek yogurt Substitute with Greek style when feeling poor!
- 1 Cup 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 eggs medium sized. mix before adding to the other ingredients. Use room temperature eggs.
- ½ Cup olive oil
- ¼ Cup 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.
Instructions
- Stir the flour, baking powder, baking soda, ground up oolong tea leaves, and salt.
- In a different bowl, mix the yogurt, sugar, eggs, oil and chocolate for a few minutes till well-mixed. Combine with the dry ingredients and mix till you don't see white streaks of flour.
- Pour into a baking tin. (You can pour into 1 tin or split into 2: if you split it into 2, there isn't enough mixture for the cake to rise all the way to the top of the tin BUT I find the texture is a bit lighter and fluffier.)
- Bake at 350F for 55 minutes or till a stick down the centre comes up without crumbs.
Nutrition
Calories: 491kcal | Carbohydrates: 63g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 437mg | Potassium: 134mg | Fiber: 1g | Sugar: 38g | Vitamin A: 120IU | Calcium: 115mg | Iron: 2mg