Steep the tea bag in 7 tbsp of hot water and set aside.

Prepare 2/3 cup of flour. Use cake flour for better texture, but regular flour or whole wheat flour works too.

Grease the bottom and sides of the rice cooker with butter to prevent sticking.

In a separate bowl, mix 3 tbsp butter, 1 egg, and 6 tbsp sugar until well combined.

Pour the steeped tea into the mixture.

Add 2/3 cup flour and 0.5 tbsp baking powder to the mixture, sifting if desired.

Add 3 tbsp cream powder as a substitute for milk.

Chop or grind 1 handful of nuts and add to the batter.

Mix everything thoroughly until the batter is smooth.

Pour the batter into the greased rice cooker.

Set the rice cooker to the 'Bake' function and cook for 40 minutes.

Invert the cake onto a plate using two plates for easy transfer.