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1
8 mini-loaf pans (2 by 3 1/2 inches) or a muffin tin, buttered and floured (unless your pans are nonstick
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2
Combine both kinds of seeds and 1/2 cup of the tea in a bowl.
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3
Let soak to absorb and soften while you prepare the other ingredients.
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4
Heat the oven to 350 degrees F. Sift together the flour, baking soda, baking powder, and salt and set aside.
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5
Cream the butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer).
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6
Add the sugar and cream together until soft and fluffy.
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7
Add the eggs one at a time, mixing well after each addition.
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8
Add the vanilla and mix.
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9
With the mixer running at low speed, add a third of the dry ingredients and mix.
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10
Then add half of the sour cream and mix.
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11
Add another third of the dry ingredients and mix.
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12
Add the remaining sour cream and mix.
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13
Add the remaining dry ingredients and mix until smooth.
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14
Add the seeds with their soaking liquid and mix until smooth.
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15
Pour into the pans and bake until firm in the center, 25 to 30 minutes.
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16
Let cool in the pans.
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17
To make the glaze, whisk the remaining 1/4 cup of tea and the confectioners' sugar in a bowl until smooth.
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18
When the cakes have cooled, turn them out onto a work surface.
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19
Give the glaze a stir.
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20
Dip the bottom (the narrower side) of each cake lightly into the glaze until coated.
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21
Turn over so the glazed side becomes the top and set aside to harden.
