Steps

1. Line an 18cm pound cake pan with parchment paper, cut to fit the shape of the pan.
   🕒 02:01
2. In a small pot, combine 100ml of heavy cream and 4g of black tea leaves. Heat over medium heat.
   🕒 02:21
3. Once it boils, reduce heat to low and simmer for about 20 seconds. Then, turn off the heat and let it steep until needed. (Key tip!) Do not over-simmer, as this will reduce the volume.
   🕒 02:33
4. In a bowl, place 200g of cream cheese. Microwave for 30 seconds at 600W, then mix until smooth with a rubber spatula. (Key tip!) Overheating can cause it to boil, so microwave for 30 seconds first, and if it's still hard, add 10-second increments.
   🕒 03:12
5. Add 70g of granulated sugar, mix with the rubber spatula to combine, then beat with a whisk for about 30 seconds.
   🕒 04:06
6. Crack in 2 eggs and mix until uniform with a whisk. (Key tip!) Mix well after adding each ingredient.
   🕒 04:34
7. Add 100g of Greek yogurt and mix until uniform.
   🕒 04:50
8. Add 1 tsp of lemon juice and mix well.
   🕒 05:07
9. Add the steeped heavy cream and tea leaves. Mix well with a whisk. (Key tip!) You can add the tea leaves along with the liquid as the mixture will be strained later.
   🕒 05:13
10. Add 2 tbsp of all-purpose flour and mix to prevent lumps. (Key tip!) You can substitute with rice flour or cornstarch for a gluten-free option.
    🕒 05:36
11. Strain the batter through a fine-mesh sieve or a strainer.
    🕒 05:55
12. Gently mix the strained batter with a rubber spatula to ensure it's smooth without incorporating air. (Key tip!) Straining results in a smooth texture and prevents tea leaves from getting stuck in your teeth.
    🕒 06:23
13. Pour the batter into the prepared pan. Tap the pan on the counter 2-3 times from a height to remove large air bubbles.
    🕒 06:38
14. Place 2-3 sheets of paper towel in a heatproof baking dish, and place the pan with the batter on top. (Key tip!) If you don't have a baking dish, place heatproof ramekins filled with 80°C water on both sides of the pan and bake together.
    🕒 06:53
15. Pour 80°C hot water into the baking dish until it reaches a height of about 1-2 cm from the bottom.
    🕒 07:14
16. Bake in a preheated oven at 180°C for 25 minutes.
    🕒 07:22
17. Lower the oven temperature to 150°C and bake for an additional 20 minutes. (Key tip!) Baking at two different temperatures ensures a moist and rich texture. (Key tip!) If you prefer a simpler method, you can bake at 170°C for 40-45 minutes, but be mindful of browning. If it browns too quickly, cover with aluminum foil. Adjust baking time based on your oven.
    🕒 07:27
18. Once baked, place the cake on a wire rack. Cover the surface with paper towel to prevent it from drying out, and let it cool to room temperature.
    🕒 08:01
19. Once cooled, wrap the surface with plastic wrap and refrigerate for half a day (at least 6 hours) to chill.
    🕒 08:24
20. Once chilled and set, remove the cake from the pan and peel off the parchment paper. Slice and serve. Enjoy!
    🕒 08:38