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Earl grey tea cake
An unusual loaf cake that incorporates earl grey to give it one heck of a flavour!
SERVES
10
TO
12
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon Earl Grey tea leaves, very finely ground
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup Earl Grey infused milk, room temperature (recipe follows)
- Earl Grey glaze (recipe follows)
- Loose leaf Earl Grey tea, for decorating
For the earl grey milk:
- 1 cup 2% or whole milk
- 1 Earl Grey tea bag
For the earl grey glaze:
- 1 3/4 cups icing sugar
- 1 bag Earl Grey tea, cut open
- 2 tablespoons milk, plus more if needed
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
Directions
- Preheat your oven to 350F and line a loaf pan with a Cookina Cuisine baking sheet.
- In a bowl, sift together the flour, baking powder, and salt. Stir in the tea leafs and set aside.
- In a separate bowl, beat the butter and sugar together until light and fluffy. This should take about two minutes using a handheld or stand mixer fitted with a paddle attachment. Add the eggs, one at a time, then add in the vanilla and mix well to combine.
- With the mixer running on low, add in 1/3 of the flour followed by 1/2 of the earl grey infused milk and repeat until all of the flour and milk are used up. Mix just until combined. Scrape the batter into your prepared loaf pan and bake in a preheated oven for 40 – 50 minutes or until a cake tester inserted into the centre comes out clean.
- Allow the cake to cool slightly in the pan then lift the cake out using the edges of your Cookina Cuisine baking sheet. Allow the cake to cool fully then top with a generous helping of Earl Grey Glaze and a scattering of loose leaf Earl Grey tea.
For the earl grey milk:
- Heat the milk in the microwave and add the tea bag. Allow this to steep for 10 – 15 minutes to infuse the milk then remove the tea bag.
For the earl grey glaze:
- In a small bowl, whisk together the icing sugar, tea leafs, milk, vanilla, and lemon juice. If the glaze seems a bit thick, simply add a bit more milk to thin it out. If it is too thin, add some more icing sugar.
