[Yogi tea journey cake]
It was the end of autumn and my days were spent on a farm, milking goats and making cheese. I met her. She had a name from the earth and an Australian accent. And really, she could never stop talking.
Never. She would tell me tales, of the back-home kind. And how the brook by her house was nice to swim in since they were no crocodiles around. Snakes? Perhaps. She insisted that wind was said w-aaai-ned.
She came home with me and stayed there for weeks. We’d hike through streams and mountains, we drove to lost places – not unlike the world end. She taught me how to eat avocado on a toast with cayenne pepper just so; raw almonds and vegan cakes; avocado smoothies and soy chai lattes. She taught me how to wrap a turban around my head and lace my hiking shoes. She taught me how to welcome the sun, one pose at a time. She taught me how to live. It’s as simple as that.
In fact, I’m not sure she realised what a friend she’d become.
A few days later, I drove her to the Pyrénées where she’d be woofing during the winter. I never saw her again. And to this day, I can’t brew a yogi tea without remembering our days together.
I don’t know where in the world she is, but I’m sure she’s happy. She always is.
Of course, she would not aprove of this anything-but vegan cake. But damn it was good. With our favourite tea inside to make it warm and spicy.
Cake de voyage au yogi tea
I made this cake for my maman to take to her yoga class, where it got eaten fast. The base batter is adapted from my favourite lemon week-end cake, with both cream and butter for the moistest loaf you could ever dream of.
You could substitute the tea for any spice you’d like, or as in my original recipe, for the zest of two fat organic lemons.
Whatever you decide to do, you’ll love it. And as per usual, I always bake my loaf cakes the same way: 5 minutes at 180°C, 10 minutes at 170°C, and around 25 minutes at 160°C to finish the baking. Write this down somewhere safe and you’ll always get the most beautiful cakes out from the oven. Golden and plump, with an even crack in the centre.
Oh yes, that crack! I shared this tip here before, but I can’t repeat myself enough on this one.
Simply pipe a straight line of softened butter onto the centre of the cake before baking and wait for the magic to happen!
Cake de voyage au yogi tea
makes one loaf, serving 8-10 people
250 g caster sugar
200 g plain flour
1 tablespoon (or 2 sachets) classic yogi tea
1 teaspoon baking powder
150 g crème fraiche or double cream
50 g butter, melted
softened butter, extra for piping
Preheat the oven to 180°C. Butter and flour a loaf tin.
Place the eggs and sugar in a bowl, and whisk until light in colour, for around 4 minutes. In an another bowl, mix the flour, yogi tea and baking powder. Fold the dry ingredients into the egg mixture. Then pour a little of this onto the cream and melted butter, mix well, and transfer back to the main batter mix, folding in gently using a spatula.
Pour into the prepared tin.
Place the extra softened butter in a piping bag and cut a very small hole, around 4mm-wide.
Pipe a line of butter across the cake; and bake for 5 minutes, then reduce the oven temperature to 170°C for 10 minutes, and bake for a further 25 minutes at 160°C, or until a knife inserted in the centre cake comes out clean.
Allow to cool down on a wire rack for 10 to 20 minutes, then unmould and set aside. If you’re not planning on eating it right away, wrap tightly in clingfilm. It will keep in the fridge for up to 4 days.