Rou Gui Cinnamon Tea Cake
A moist cinnamon tea cake infused with brewed Rou Gui and finely ground oolong leaves, where the tea's natural cassia spice and roast amplify the cinnamon crumb.
Few teas are as ready-made for dessert as Rou Gui, whose name literally means 'cassia bark.' This cinnamon tea cake leans into that built-in spice, folding both a strong brew and a little finely ground oolong into a tender, golden crumb that tastes warmly of cinnamon and toasted roast.
The trick is using the tea twice: a concentrated infusion replaces some of the liquid in the batter, while a teaspoon of finely milled Rou Gui leaves is whisked into the dry ingredients for deeper aroma and a faint, pleasant edge of roast.
Because the tea brings its own roasted sweetness, you can keep the sugar modest and let the cassia notes lead. A cinnamon-sugar swirl through the middle adds a ribbon of spice that mirrors the tea exactly, making each slice feel like the cake equivalent of a warm cup.
Serve slices slightly warm with — naturally — a pot of Rou Gui alongside. The cake and the cup share a spice and a roast, so each makes the other taste more complete. A dusting of powdered sugar or a spoon of lightly whipped cream is all the finish it needs.
Ingredients
- 1/2 cup strong brewed Rou Gui oolong (2 tbsp leaves steeped in 1/2 cup hot water, then cooled)
- 1 tsp very finely ground Rou Gui leaves
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1/3 cup milk
- 1 tsp vanilla extract
- 2 tbsp brown sugar mixed with 1 tsp cinnamon (for the swirl)
How to make it
- 1Preheat oven to 175°C (350°F) and grease a loaf pan. Brew the Rou Gui strong, strain, and let cool.
- 2Whisk together flour, ground cinnamon, finely ground tea leaves, baking powder, and salt.
- 3Cream butter and sugar until light. Beat in eggs one at a time, then the vanilla. Add the brewed tea and milk, mixing gently.
- 4Fold the dry ingredients into the wet just until combined. Pour half the batter into the pan, sprinkle the brown sugar–cinnamon swirl, then top with the rest of the batter.
- 5Bake 45–50 minutes, until a toothpick comes out clean. Cool 15 minutes in the pan, then turn out.
- 6Serve slightly warm with a dusting of powdered sugar and a pot of Rou Gui alongside.
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