Jasmine has a hint of a fruity, almost apricot-like aspect. So I felt inspired to try this combination, using infused jasmine tea leaves as a fragrant variation for my classic Apricot & Almond Torte, in which jasmine tea has been infused into the cake and also added to the top of the cake in the form of a drizzled icing.
10 Tbs. salted butter, room temperature
2/3 Cup sugar
1/4 tsp. Haitian vanilla extract
1 cup unbleached white flour
1 cup almond meal (100gr)
2 tsp. double acting baking powder, or 1 package German Backpulver
1/2 cup STRONG jasmine tea, at room temperature (see more on that below)
1 Tbs finely chopped, infused (wet) jasmine tea leaves
About a dozen fresh apricots – or enough of them to cover the cake’s surface
For the icing:
3 Tbs icing sugar, sifted
1 Tbs strong jasmine tea at room temperature
A few drops of freshly squeezed lemon juice
• To prepare the jasmine tea, infuse 1 cup of water at 175F with 1Tbs of fine and fragrant green jasmine tea or dragon pearls. Infuse for no more than 2-3min to avoid it becoming too bitter, and reserve the brewed tea leaves to add to the cake later, and also for serving more with the cake once its baked!
• Use an 11 inch springform pan, lined with parchment paper.
• Cream the butter with the sugar and vanilla extract.
• Beat in eggs, one at a time.
• Sift the flour with the baking powder Beat into the egg mixture. Add the buttermilk and mix well.
• Add the chopped-up, infused jasmine tea leaves
• Spread the batter into the baking pan.
• Place the apricots on top, slightly overlapping, with the cut side facing UP.
• Bake at 350°F for 30-40 minutes, or until a knife inserted in the middle comes out pretty clean (as long as you don’t insert it through the fruit!)
• Prepare the icing by stirring all the ingredients with a fork or a mini wire whisk
• Once the cake cooled down, drizzle with the jasmine tea icing, and scatter a some whole, infused jasmine tea leaves for decoration on the top.
• Keeps well for a 2-3 days (if it lasts!). If you refrigerate, bring to room temperature before serving.