Macrobiotic Tea Pound Cake - flour

Method

• Boil water to make strong Earl Grey tea (unlisted), and let cool.
• Grind the Earl Grey tea leaves to knead into the dough with a mill or a pestle.
• Put the "B" ingredients and the ground Earl Grey into a bowl and stir.
• A food processor will speed things up.
• You could add sugar to the "A" ingredients.
• Sift the "A" ingredients into the bowl from Step 2 in about 5 batches, mixing it in each time.
• The batter will form lumps at first, so use an egg beater.
• Spray a pound cake pan with oil (not listed), lightly wipe with a paper towel, and then line the pan with paraffin paper.
• Pour the batter into the pan, then drop the pan from a height of 10 cm 2-3 times to remove any air pockets.
• Bake in an oven preheated to 180C for 35 minutes.
• Take the cake out of the oven after 6-8 minutes, then cut a shallow line down the center.
• Stick a skewer down deep into the center after baking, and if it comes out clean, it's done.
• Bake for longer if it doesn't.
• The cake will rise after baking, so immediately remove it from the pan and cover with a gauze handkerchief in order to keep it from drying out and to cool off the residual heat.