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Jasmine, Peach & Vanilla Cake

Jasmine, Peach & Vanilla Cake: A Summer Flavor Adventure

A delightful Jasmine, Peach & Vanilla Cake that combines floral jasmine, juicy peaches, and rich vanilla, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 bags Jasmine Tea Provides floral flavor; substitute with chamomile for a lighter taste.
  • 2 cups Blood Peaches Adds natural sweetness and moisture; any ripe peaches can work as a substitute.
  • 1 tablespoon Vanilla Extract Enhances flavor; swap with almond extract for a nuttier note.
  • 2 cups All-purpose Flour Gives structure to the cake; can be replaced with gluten-free flour.
  • 1 cup Granulated Sugar Sweetens the cake; use coconut sugar for a lower glycemic index alternative.
  • 1/2 cup Butter Adds richness; plant-based butter makes it dairy-free.
  • 1 tablespoon Baking Powder Acts as a leavening agent; baking soda can be considered if using more acidic ingredients.
  • 3 large Eggs Contributes moisture and structure; flax eggs or applesauce work as vegan alternatives.
  • 1 cup Milk Moistens the batter; almond or coconut milk are excellent dairy-free substitutes.

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • Cake pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cake pan by greasing it thoroughly with butter or oil, then dust lightly with flour.
  2. Brew a strong cup of jasmine tea and allow it to cool down to room temperature.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
  4. In another bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-5 minutes.
  5. Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the flour mixture to the creamed butter, alternating with the cooled jasmine tea and milk.
  7. Gently fold in the chopped peaches using a spatula.
  8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
  9. Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Perfect for summer gatherings and can be made ahead for deeper flavors. Experiment with various fruits or flavors for a personal touch.

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