Ginger Tea Cake

1. 1 Wheat flour 40 g
2. 2 Sugar 25 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Butterpack 180 g ≈ $1.58 15 g
5. 5 Black tea 2 g
6. 6 Fresh ginger≈ $8.00 per kg 3 g
7. 7 Baking powder 2 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Steep 2g of black tea in 60ml of hot water for 5 minutes, then cool to warm.

2. Soften the butter⁴ and grate the ginger finely.

3. Whip the egg with the sugar for 3–4 minutes until thick and pale.

4. Fold in the butter⁴ and cooled tea infusion, mixing well.

5. Sift in the flour mixed with baking powder and salt, add the ginger, and stir until smooth with no lumps.

6. Transfer the batter to a greased and parchment-lined cake pan.

7. Bake at 350°F (180°C) for 25–30 minutes, until a toothpick comes out clean, then cool for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.