Steeped in history, the traditional tea cake is a sweet bun that offers a delicate accompaniment to the beverage service when four o’clock rolls around. In this recipe, however, Oak + Rowan’s pastry chef Brian Mercury shows you can have your tea and eat it, too, ditching the cup and saucer and soaking the tender crumb of the cake itself in a decadent, jasmine tea–infused milk bath. Mercury served this treat at a recent Friends of James Beard Benefit in Boston, completing the moist, delicately flavored dish with fruit and freshly whipped cream. Brew up a cake yourself.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
