Steps

1. Line the pound cake mold with parchment paper.
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2. Measure 40g of water into a pot and bring to a boil.
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3. Prepare 2 Earl Grey tea bags.
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4. Pour the tea leaves into the boiling water, cover, and let steep.
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5. Measure 100g of kibi sugar into a separate bowl.
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6. Sift together 90g of cake flour and 3g of baking powder.
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7. Measure 20g of almond flour into a separate bowl. Also prepare 2 Earl Grey tea bags for the batter.
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8. Measure 90g of unsalted butter into a heatproof bowl.
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9. Crack 2 whole eggs into a large bowl.
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10. Add 50g of milk to the pot where the tea steeped, and bring to a boil. Once it simmers, remove from heat and let it sit at room temperature.
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11. Heat the measured unsalted butter in a 600W microwave for 1 minute 30 seconds. Gently swirl and heat again to melt the butter completely.
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12. Once the melted butter is ready, preheat your oven to 170℃ (340℉).
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13. Whisk the cracked whole eggs in the bowl. Add the kibi sugar and whisk until pale and fluffy.
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14. Add the sifted cake flour and baking powder, almond flour, and the Earl Grey tea leaves for the batter to the whipped egg mixture.
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15. Mix until no dry flour remains. Key Tip: If the tea leaves are coarse, finely chop them with a mill or knife for a smoother texture. Once the flour is incorporated, continue mixing until the batter is smooth and glossy.
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16. Add the melted unsalted butter. Mix gently at first to prevent splattering, then mix thoroughly.
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17. Strain the steeped tea leaves from the pot to remove them, and add the milk tea to the bowl with the melted butter. Squeeze out as much liquid as possible from the tea leaves using a rubber spatula.
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18. Add the squeezed milk tea to the batter and mix.
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19. Thoroughly scrape the bottom and sides of the bowl with a rubber spatula to complete the batter.
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20. Pour the batter into the prepared pound cake mold.
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21. Bake in the preheated oven at 170℃ (340℉) for 35 to 40 minutes.
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22. In a pot, measure 20g of granulated sugar and 30g of water and bring to a boil. Stir once, then add 1 Earl Grey tea bag and steep for about 1 minute. Key Tip: Since there's little water, gently swirl the pot before covering.
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23. After 1 minute, remove the tea bag and gently swirl the pot to extract the tea. Transfer to a bowl and let cool to room temperature.
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