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Strawberry Hibiscus Skillet Cake
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Strawberry Hibiscus Skillet Cake

MARCELLA DILONARDO

Recipe by: MARCELLA DILONARDO

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This simple, one-bowl skillet cake features our Strawberry Hibiscus oolong tea, making it the perfect cake for afternoon tea on the porch or a summer weekend brunch.

Ingredients

  • 1 tablespoon Tea Forté Strawberry Hibiscus loose leaf tea
  • 3/4 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3 large eggs, whisked
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 2 cups fresh strawberries, hulled & quartered, plus more for topping

Directions

  1. Preheat the oven to 350˚ F.
  2. Butter a 9-inch cast-iron skillet and set aside.
  3. In a small saucepan over medium heat, add the loose leaf tea & butter. Continuously stir until the butter is fully melted. Remove from heat and let stand for 15 minutes, then strain into a large mixing bowl.
  4. Add the sugar, eggs, milk and vanilla into the mixing bowl with the strained tea butter. Beat until well combined.
  5. Sift in the flour, baking powder & salt and beat until the batter comes together. Then fold in the strawberries.
  6. Transfer batter to prepared skillet and bake for 20 to 25 minutes, or until cake bounces back to the touch. Top with additional berries, slice & serve!

Yields: One 9-inch cake, approximately 8 servings.

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