Macrobiotic Tea Pound Cake

Macrobiotic Tea Pound Cake

This cake is made without eggs, dairy products, or soy milk. This recipe uses strong tea in place of soy milk, which enhances the fragrance of the tea when you eat it.

Ingredients: one 20 cm pound cake pan

A)Cake flour
180 g
A)Almond flour
40 g
A)Baking powder (without aluminum)
10 g
B)Strong Earl Grey tea
200 ml
B)Light brown sugar
80 g
B)Safflower oil
30 g
Earl Grey tea leaves (ground)
10 g
Parchment paper for the sten pound cake pan
1 sheet


1. Boil water to make strong Earl Grey tea (unlisted), and let cool. Grind the Earl Grey tea leaves to knead into the dough with a mill or a pestle.
2. Put the "B" ingredients and the ground Earl Grey into a bowl and stir. A food processor will speed things up. You could add sugar to the "A" ingredients.
3. Sift the "A" ingredients into the bowl from Step 2 in about 5 batches, mixing it in each time. The batter will form lumps at first, so use an egg beater.
4. Spray a pound cake pan with oil (not listed), lightly wipe with a paper towel, and then line the pan with paraffin paper.
5. Pour the batter into the pan, then drop the pan from a height of 10 cm 2-3 times to remove any air pockets. Bake in an oven preheated to 180℃ for 35 minutes.
6. Take the cake out of the oven after 6-8 minutes, then cut a shallow line down the center.
7. Stick a skewer down deep into the center after baking, and if it comes out clean, it's done. Bake for longer if it doesn't.
8. The cake will rise after baking, so immediately remove it from the pan and cover with a gauze handkerchief in order to keep it from drying out and to cool off the residual heat.

Story Behind this Recipe

I tried various recipes for making a macrobiotic cake, and came up with this idea to add a strong fragrance to the batter to make up for the lack of taste from being butter- or margarine-free.