Nuuk Tea Cake

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This cozy loaf draws inspiration from Nuuk, where long winters invite home baking and warm, spiced scents from modest pantries. The recipe centers on a milk infusion that carries the character of black tea and a touch of Arctic-friendly spice like cardamom, producing a tender crumb that travels well and keeps nicely on the counter. While families in Greenland bake with ingredients that store easily through the cold months, this simple cake fits the spirit: pantry staples, gentle heat, and a reliable method. Serve it in thick slices and savor a calm moment as the city winds hush outside.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 bags or 2 teaspoons loose black tea
• 3/4 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 3/4 cup whole milk
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom

Preparation

1. Make the infusion: Warm the milk in a small saucepan until steaming but not boiling, then remove from heat. Add the black tea and a pinch of cardamom. Steep until fragrant, then strain and let the infused milk cool to just warm.
2. Prep the pan and oven: Grease a 9x5-inch loaf pan with a thin film of butter and line with parchment if you like. Preheat the oven to 350°F/175°C.
3. Mix the dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, salt, and the remaining cardamom until evenly combined.
4. Cream the base: In a separate large bowl, beat the butter and sugar until light and creamy, scraping the bowl as needed so everything blends smoothly.
5. Add the eggs: Beat in the eggs one at a time, mixing just until incorporated and the mixture looks cohesive and silky.
6. Combine the mixtures: Stir the dry blend into the creamed bowl in two additions, alternating with the cooled tea-infused milk. Begin and end with the dry mixture, folding gently to avoid overmixing.
7. Finish the batter: Once the batter is smooth and thick with no dry pockets of all-purpose flour, scrape it into the prepared pan and smooth the top.
8. Bake: Set the pan on the middle rack and bake until the top is golden and a skewer inserted in the center comes out clean. The cake will spring back lightly when pressed.
9. Cool: Let the loaf rest in the pan briefly, then lift it out to a rack to cool completely so the crumb sets and slices neatly.

Notes and Tips

• Strength of flavor: For a bolder profile, increase the black tea by half or extend steeping slightly, but keep the infused milk below a simmer to preserve its gentle sweetness.
• Texture: If the batter feels overly stiff, splash in a tablespoon of the infused milk and fold just until it loosens; if it feels too loose, sift in a spoonful more all-purpose flour.
• Even rise: Thoroughly whisk the baking powder into the dry ingredients and avoid overbeating after adding the all-purpose flour to keep the crumb tender.

Serving

Slice thick and enjoy plain or lightly warmed. It pairs beautifully with a small cup of strong tea, or with tangy yogurt or preserves. The gentle lift of cardamom complements the mellow malt notes from the black tea infusion, making it a soothing afternoon treat.

Storage

Wrap the cooled loaf in parchment, then store in an airtight container at room temperature for two days, or refrigerate if your kitchen runs warm. You can also slice, wrap, and freeze individual portions for easy thaw-and-serve moments on brisk mornings.

Variations

• Arctic spice: Swap part of the cardamom for a pinch of cinnamon or ginger for a different wintry profile.
• Richer crumb: Replace a couple of tablespoons of the milk with melted butter for a slightly denser, more luxurious bite.
• Extra aroma: Add a touch more black tea to the infusion if you prefer a pronounced, brisk finish.