Earl Grey Mahua Tea Cake

For the dried mahua flowers: steeped in boiling water until bloated, drained, squeezed and pureed.
For the unsalted butter, room temperature.
For the raw sugar, please powder.
For the ripe bananas, please mash.

DIRECTION :

Preheat the oven to 180C. Line a 25 x 12 x 6 cm loaf tin with parchment paper.
Boil the milk and steep the earl grey tea in it until the milk is a deep brown colour. Strain and set aside.
Whisk the flour, baking soda, baking powder, and salt together. Set aside.
Using an electric hand mixer or stand mixer, cream the butter and sugar together on medium high speed until very pale, light, and fluffy. Add the eggs, one at a time, beating well after each addition. Add the mashed banana, earl grey milk, vanilla extract and mahua puree. Mix on slow until combined.
Gently stir in the dry ingredients in three increments, stopping as soon as any flour streaks disappear.
Pour into loaf tin, and spread evenly. Bake for 40-80 minutes, or until the cake tester inserted comes out clean. Cool completely on a wire rack before slicing.