1.5 teaspoons five-spice mixture chinese (available at Asian food shops and some supermarkets)
1 cup apple sauce
0.3 teaspoon double-acting baking powder
1 teaspoon baking soda
2 eggs
1.5 cups flour all-purpose
0.3 teaspoon ground ginger
0.5 teaspoon salt
1.5 cups sugar
0.5 cup very strong jasmine tea cooled (use 1 teabag)
0.5 cup vegetable oil
Equipment
bowl
frying pan
baking paper
oven
whisk
wire rack
blender
loaf pan
toothpicks
Directions
Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix.
Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin.
Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.
