Macrobiotic Tea Pound Cake

• 180 grams A)Cake flour
• 40 grams A)Almond flour
• 10 grams A)Baking powder (without aluminum)
• 200 ml B)Strong Earl Grey tea
• 80 grams B)Light brown sugar
• 30 grams B)Safflower oil
• 10 grams Earl Grey tea leaves (ground)
• 1 sheet Parchment paper for the sten pound cake pan

1. Boil water to make strong Earl Grey tea (unlisted), and let cool.
2. Grind the Earl Grey tea leaves to knead into the dough with a mill or a pestle.
3. Put the "B" ingredients and the ground Earl Grey into a bowl and stir.
4. A food processor will speed things up.
5. You could add sugar to the "A" ingredients.
6. Sift the "A" ingredients into the bowl from Step 2 in about 5 batches, mixing it in each time.
7. The batter will form lumps at first, so use an egg beater.
8. Spray a pound cake pan with oil (not listed), lightly wipe with a paper towel, and then line the pan with paraffin paper.
9. Pour the batter into the pan, then drop the pan from a height of 10 cm 2-3 times to remove any air pockets.
10. Bake in an oven preheated to 180C for 35 minutes.
11. Take the cake out of the oven after 6-8 minutes, then cut a shallow line down the center.
12. Stick a skewer down deep into the center after baking, and if it comes out clean, it's done.
13. Bake for longer if it doesn't.
14. The cake will rise after baking, so immediately remove it from the pan and cover with a gauze handkerchief in order to keep it from drying out and to cool off the residual heat.

flour, flour, abaking powder, tea, sugar, bsafflower oil, tea, paper

Taken from cookpad.com/us/recipes/149454-macrobiotic-tea-pound-cake (may not work)