Apple and tea pound cake

Bring all ingredients to room temperature.
Preheat the oven to 180℃.
Sift the flour and baking powder together.

Remove the core from the apple and cut into 1cm cubes, leaving the skin on.
Sprinkle cut apples with granulated sugar and fry in a frying pan.
Stir fry over high heat until the water evaporates, then turn off the heat and let it cool.

Grind the black tea leaves into small pieces using a mortar or mortar. (You can leave the tea bag as is.)

Beat the butter with a whisk until it becomes a whitish cream.
Add the granulated sugar in several portions and mix with a whisk each time until the mixture becomes fluffy and voluminous.

Add the beaten eggs little by little and whisk well. If you add the eggs all at once, they will separate easily, so add them little by little.

Add the sifted powder and black tea leaves and mix gently with a rubber spatula. When there is still some flour left, add the fried apples and mix. Be careful not to overmix.

Pour 5 into a mold lined with baking paper and smooth it out so that there is a well in the center.

Preheat the oven to 180℃, lower the temperature to 170℃, and bake for 40 to 50 minutes.
After about 10 minutes of baking, make a vertical cut with a knife to create clean cracks and prevent it from being uncooked.

If the dough doesn't stick when inserted with a bamboo skewer, it's done baking. Once baked, immediately remove from the mold and let cool.
The dough will be firmer and easier to cut after it has cooled.