ケーキ（紅茶のパウンドケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Spread a cooking sheet on the mold.

Add black tea leaves to the milk in a heat-resistant bowl and mix.
Heat in a 600W microwave for 40 seconds and mix well.

Put the unsalted butter in another heat-resistant bowl and heat it in the microwave at 600W for 30 seconds.
Mix and melt the butter.

ボウルに卵を割り入れて溶く。
砂糖、3、2の順で加え、都度しっかりと混ぜる。
ホットケーキミックスをふるいながら加え、混ぜる。

Pour 4 into 1 and lightly drop several times to remove air bubbles.
Place the mold on a baking sheet and bake in an oven preheated to 170 degrees for 7 minutes.
Remove the mold from the oven and cut the surface of the dough with a knife.
Bake in the oven at 170 degrees for 33 minutes.
Remove the dough from the mold and cover it with kitchen paper to remove the rough heat.
When the heat is removed, remove the cooking sheet and wrap it in plastic wrap to cool.

ボウルに粉糖を入れ、レモン汁を加えて混ぜる。

When 5 has cooled down, apply 6 on the surface.
Sprinkle black tea leaves (for topping) and pistachios on the surface and let it dry for about 30 minutes.
Cut into bite-size pieces and place on a plate to complete.