In Test 1, the cloves were somewhat overpowering. In this test I hoped to bring that flavor down a bit by diluting the cloves with some allspice. The results show a significant improvement in flavor profile. I also wanted to see what impact switching out the tea would have. This, Test 2, and Test 3 were done at the same time to compare results.
In a large bowl, the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves were sifted together.
In a separate medium bowl, I mixed together the oil, honey, sugars, eggs, vanilla, tea, and orange juice.
The wet mixture was added to the dry, mixing slowly from the center to incorporate the flour without lumps. This resulted in quite a thin batter. Do not let this scare you, it’s completely fine.
I chose to use 2 loaf pans but a bunt cake pan would work well here as well. I greased my loaf pans with PAM baking spray and divided the batter between the two pans evenly.
The cakes were baked for roughly 60 minutes and checked with a knife to make sure the center was done baking. The knife should come out clean and the cake should not be overly wiggly.
Cutting the cloves with all spice worked like a charm. The spices are well balanced now. The addition of tea instead of the coffee was more significant than I expected. It brought a good amount of brightness to the recipe. The tea is not a bad way to go but I think I would prefer the depth and richness of the coffee flavor in this recipe. I also didn’t really like the crust that this cake developed while baking. Some tasters disagreed but for me, cake loaves should not have a crust.
I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.
View all posts by Tali Perlov