Black Tea Butter Cake with Lemon Icing

Black Tea Butter Cake with Lemon Icing

This is a rich butter cake using artificial sweetener that you can eat to your heart's content! It's mildly sweet, so you can even make the icing with powdered sugar.

Ingredients: Enough for one 18-cm bundt cake pan

90 g
25 g
Cake flour
80 g
Almond flour
20 g
Baking powder
1/2 teaspoon
Black tea (tea bag)
2 tea bags
Fresh cream (or milk)
3 tablespoons
To make black tea syrup:
200 ml
Black tea (tea bag)
2 tea bags
10 g
Brandy or rum
1 tablespoons
To make the lemon icing:
30 g
2 teaspoons
Lemon juice
1 teaspoon
1 scant teaspoon
Butter (for greasing the pan)
as needed
Cake flour (for dusting the pan)
as needed
Lemon peel
as needed
Your choice of herbs
as needed


1. Bring the butter and eggs to room temperature. Sift together the cake flour, almond flour, and black tea. Grease the cake pan with butter, and dust with flour.
2. Mix the butter and Aspartame together until white, add the egg, and mix well. Mix in the sifted ingredients from Step 1, add the heavy cream, and pour into the cake pan.
3. Put the batter from Step 2 into an oven preheated to 180°C and bake for about 25 minutes.
4. Boil the water, add the tea bags and cover with a lid. After about 3 minutes, remove the bags and dissolve the Aspartame and brandy into the liquid.
5. Turn the baked cake from Step 3 onto a dish, pour the tea mixture from Step 4 over the cake while still hot, then allow it to absorb.
6. Use a motar and pestle to grind up the Aspartame, mix in the corn starch, and then combine with the lemon juice and water.
7. Pour the Aspartame mixture from Step 6 onto the cake from Step 5 and sprinkle the top with the chopped lemon peel and herbs to taste.

Story Behind this Recipe

I was selected as a tester for Aspartame sweetener, so I tried using it to make some sweets that I usually avoided due to the calories.