Tarte Tatin-Style Black Tea Cake

【Making Caramelized Apples】
Core the apples, slice them thinly into wedges with the skin on, and sprinkle with lemon juice.

Arrange the apples from step 1 in a microwave-safe dish, sprinkle with granulated sugar, top with butter, and cover with plastic wrap. Microwave for 2-4 minutes, checking occasionally, until translucent. Let cool.

Lightly grease a saucepan with butter, line the bottom with parchment paper, arrange the apples, and sprinkle with cinnamon. Reserve the apple cooking liquid.

【Making the Black Tea Butter Cake Batter】
Bring the butter and eggs to room temperature. Sift the cake flour and baking powder. If the tea leaves are large, chop them finely.

Add two-thirds of the granulated sugar to the butter in two or three additions, mixing thoroughly each time.

Separate the eggs into yolks and whites. Add the egg yolks one at a time to step 5, mixing thoroughly after each addition. Stir in the lemon juice, brandy, tea leaves, and apple cooking liquid.

In a separate bowl, combine the egg whites and remaining granulated sugar. Beat until stiff peaks form—the peaks should hold their shape when the whisk is lifted.

Add two-thirds of the meringue mixture from step 6 to step 7 in two additions.

Add 4 parts all-purpose flour and baking powder to 8 parts liquid, then mix by cutting through the mixture.

Add the remaining meringue to the mixture in step 9, quickly fold it in, pour it into the inner pot, release air bubbles on a soft cloth, then place it in the main unit and close the lid.

Select “Manual: Bake,Medium”, set the heating time to 1 hour, and press “START/SET”.

Once baked, remove from the inner pot and let cool.