Yunnan-style Goosnargh Cake

Ingredients

In this Yunnan-style adaptation of Goosnargh Cake, we incorporate Yunnan spices, such as star anise and Sichuan peppercorns, to infuse the cake with a unique flavor profile. Additionally, we replace the traditional English tea with Yunnan's Pu-erh tea, which adds a distinct earthy and floral note to the cake. The finishing touch of Yunnan honey enhances the overall richness and sweetness of the dessert. We alse have the original recipe for Goosnargh Cake, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 4 large eggs 4 large eggs
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon ground star anise 1 teaspoon ground star anise
• 1/2 teaspoon ground Sichuan peppercorns 1/2 teaspoon ground Sichuan peppercorns
• 2 tablespoons Pu-erh tea leaves, brewed and cooled 2 tablespoons Pu-erh tea leaves, brewed and cooled
• Yunnan honey, for drizzling Yunnan honey, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, ground star anise, and ground Sichuan peppercorns.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk and brewed Pu-erh tea. Mix until well combined.
6. 6.
   Pour the batter into the greased cake pan and smooth the top.
7. 7.
   Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, drizzle the Yunnan honey over the top of the cake.
10. 10.
    Slice and serve.

Treat your ingredients with care...

• Pu-erh tea leaves — Brew the tea leaves according to the package instructions and allow them to cool before adding to the batter. Ensure the tea is not too strong to avoid overpowering the other flavors.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of grated orange zest to the batter.
• If you prefer a stronger tea flavor, you can increase the amount of brewed Pu-erh tea to 3 tablespoons.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• To make the cake more visually appealing, you can sprinkle some crushed Sichuan peppercorns on top before drizzling with Yunnan honey.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Yunnan-style Goosnargh Cake as a delightful dessert after a Yunnan-inspired meal. It pairs well with a cup of hot Pu-erh tea or a refreshing glass of jasmine tea.

Presentation advice

To enhance the presentation, dust the top of the cake with a light sprinkle of powdered sugar before drizzling with Yunnan honey. Garnish with a few star anise pods and a sprig of fresh mint.