Regardless of the childish excitement a brilliant red cake instils in me to this day, I can no longer handle the tang of a red velvet – the entire bottle of food colouring,, which is needed for a “proper” red velv, gives the cake a really noticeable sour tang.
In with the tealeaves! The tea flavour is faint in this ‘tea velvet’, perhaps slightly masked by the cocoa powder, but we much prefer it to food colouring flavour.
There are a few lengthy steps in this recipe, like steeping milk and letting the cakes rest in the fridge before slicing. Set aside a couple of days to make this cake. Continue reading