Este Bolo de Chá é uma receita surpreendentemente simples e deliciosa, que transforma ingredientes básicos num bolo fofo e aromático. A infusão de chá na massa confere-lhe uma humidade e um sabor subtil, tornando-o perfeito para acompanhar uma chávena de chá ou café, seja ao pequeno-almoço ou no lanche. É um bolo leve e reconfortante, ideal para qualquer ocasião.

Ingredientes

  • 5 Ovos
  • 200g de Farinha de Trigo
  • 200g de Açúcar
  • 8 c.s. de Chá (acabado de fazer e quente)
  • 1 c.chá de Fermento

Preparação

  1. Bata os ovos com o açúcar até obter uma mistura esbranquiçada.
  2. Faça o chá. Junte colher a colher enquanto bate a mistura.
  3. Adicione a farinha e o fermento peneirados. Bata um pouco mais e coloque a massa numa forma untada e polvilhada com farinha.
  4. Coza em forno pré-aquecido a 175ºC durante 40 minutos.

For a delightful and surprisingly simple cake, here is the recipe, freshly translated for you.

Tea Cake

This Tea Cake (Bolo de Chá) is a wonderful example of how a few simple ingredients can be transformed into a comforting and aromatic bake. What makes this cake special is the innovative use of hot tea directly in the batter, which not only imparts a subtle, fragrant flavour but also ensures an incredibly moist and tender crumb. It’s a light and airy cake, perfect for pairing with a cup of tea or coffee, be it for breakfast, an afternoon snack, or a light dessert.

The simplicity of this recipe belies its delightful outcome. The method is straightforward: eggs and sugar are beaten until light and fluffy, then the hot tea is gradually incorporated, followed by the dry ingredients. The heat from the tea helps to further develop the texture of the cake, creating a delicate and inviting structure. While the recipe doesn’t specify a type of tea, a classic black tea like Earl Grey or English Breakfast would work beautifully, lending its characteristic aroma to the cake.

For a little extra touch, you could drizzle the cooled cake with a simple lemon glaze made from icing sugar and lemon juice, or even a light tea-infused syrup. It’s a versatile cake that can be enjoyed plain, allowing its subtle tea flavour to shine, or dressed up for a special occasion.

Ingredients

  • 5 Eggs
  • 200g All-purpose flour
  • 200g Sugar
  • 8 tbsp hot tea (freshly brewed)
  • 1 tsp Baking powder

Preparation

  1. In a large bowl, beat the eggs with the sugar until the mixture is pale and fluffy.
  2. Brew the tea. Gradually add the hot tea, one tablespoon at a time, to the egg mixture while continuing to beat.
  3. Sift the flour and baking powder together. Add the dry ingredients to the wet mixture, a little at a time, and beat until just combined. Do not overmix.
  4. Pour the batter into a greased and floured cake tin.
  5. Bake in a preheated oven at 175°C (155°C Fan / Gas Mark 3-4) for approximately 40 minutes, or until a skewer inserted into the centre comes out clean.