8 Serves
83 Mins
11 g
61 g
14 g
Preheat your oven to 175°C and grease a round cake pan.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
97 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
223 mg / 4,700 mgSodium
247 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
27 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
15 mgNet Carbs
60 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the butter and brown sugar together until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then stir in the black tea and milk.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
While the cake cools, boil the tapioca pearls in water according to package instructions, then toss them in a syrup made from brown sugar.
Butter
Brown Sugar
Egg
Black Tea
Milk
Tapioca Pearls
Vitamin A
0 µg / 900 µgVitamin C
0 mg / 90 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
97 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
223 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
27 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
15 mgNet Carbs
20
g55
g25
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g