2 doses of 'Scandale' pu er tea
1/2 teaspoon cinnamon
80g + 20g brown sugar
Heat the milk and brew the black tea in it for 5 minutes. Sieve the milk and leave it to cool. Preheat the oven to 180°C (356°F). In a bowl, whisk the eggs together with 80g brown sugar. Melt the butter, then add it to the egg/sugar blend. Add the cinnamon and flour by well mixing using a whisk until it becomes homogeneous. Dilute the whole little by little with the infused milk. Peel the apples and cut them into quarters in order to cut them into 1mm thick thin slivers vertically, using a slicer or a knife. Add the apples to the pastry. Grease a 24 cm diameter springform pan and sprinkle it with 20g brown sugar. Pour the pastry into it and put it in the oven for 50 minutes, checking the cooking from time to time. Remove from the pan once the tea apple cake is cooled. Can be served luke-warm with ice cream.
*Suggestions: for a vegan version, the eggs can be replaced by silky tofu, butter by vegetal margarin and milk can be vegetal milk.