8 to 10
By Darra Goldstein
This delectable cake with a slight caramel flavor is quite literally a tea cake, since brewed black tea moistens the batter. The recipe is adapted from Tamara Sulakvelidze’s Russian-Georgian cookbook.
Preheat the oven to 350°F. Grease a 9-inch round cake pan and dust it with flour.
Steep the tea in the boiling water for 15 minutes, then strain. You should have 1 cup of strong tea.</