Given the popularity of my macarons with Earl Grey tea buttercream, I’m not alone in my love of the tea. The earl grey-infused milk adds fragrant moistness to the cake and pairs beautifully with subtle lavender icing and a contrasting tangy lemon curd. Beat butter, icing sugar and glucose together until light and very fluffy. Pour in loaf tin and bake for 30-40mins (depending on oven) or until cake skewers clear. ). Add bottoms to creat a proper looking bundt cake. Melt the butter over medium-low heat, using a heatproof rubber spatula to swirl the butter around to ensure even melting. Given my love for sweet, I would even rank any Earl Grey flavored baked goods higher than chocolate. No surprise there, because it’s delicious. A lavender Earl Grey tea cake recipe with Earl Grey lavender tea in the cake batter, and topped with a honey-lemon glaze! Original Images from 2014 The key to a good sponge cake is to get lots of air into it and not weigh it down. Tips for this Earl Grey Cake: If you don’t like Earl Grey tea, you can experiment with other tea flavours. It is actually a very simple cake that really let all of the notes of earl grey tea, lemon and lavender shine through with a simple, fluffy whipped cream for the icing! But they were delicious, especially with the zingy lemon buttercream we made with butter, icing sugar, fresh squeezed lemon juice and lemon rind. You can use any tea brand you like, whether loose or bagged. I hope you have the chance to enjoy the intoxicating aroma of this cake coming fresh from the oven. This lemon earl grey cake is the most tender, moist vegan cake thanks to the shredded coconut. You’ll need about 4 tea bags or 4 teaspoons of tea leaves. the amount is really up to you 1 bag gives a nice hint, 2 bags will be very strong. For the glaze, place all the ingredients in a heat-proof bowl and melt over a double boiler until the icing is melted, glossy, and smooth. Earl Grey Cupcakes with Lemon Buttercream – These were AMAZING. sub with Meyer or regular lemons you’ll get a hint of the bergamot flavor from the earl grey tea; earl grey tea: make sure this is fresh so the flavor shines through. This cake was a winner when taste tested by my family, so much so that I plan to add it to our wedding and celebration cake menu, perfect for something a little different! Course: Dessert, Tea. You will start this recipe by combing the dry ingredients in a bowl starting with the all-purpose flour, salt, baking powder, … I left the session knowing exactly what I wanted to make-Earl Grey Cake with a hint of lemon-all other details were still a blur. I used Cream of Earl Grey for this cake. a few helpful tips: bergamot lemon: this is seasonal and regional! For the Lavender and Earl Grey Cake In a medium, heavy-bottomed saucepot, combine 1/2 tablespoons loose leaf Earl Grey tea and 1 cup unsalted butter. I’m not interested in immortality but only in tea flavor. Sift flour and baking together twice, set aside. I am not kidding! Prep Time: 15 minutes. – Lu Tung, Tang dynasty poet. Sprinkle powdered sugar. Cuisine : American, British. Measure out the caster sugar, used earl grey leaves, water & lemon juice into a pan. I used cake flour because all purpose flour made the cupcakes rubbery. Let dry on a wire rack positioned over a baking sheet to … I still wasn’t totally sold on the actual cupcake– not moist and fluffy enough for me. February 18, 2020 / Jump to Recipe Print Recipe. Infusing the coconut oil with earl grey lets the richness of the bergamot shine through to compliment the lemon. Servings: 8 slices. Preheat oven to 170C. Enjoy! To make the buttercream beat the butter on a low speed until soft, add the icing sugar a tablespoon at a time and then finally add the lemon juice. This Early Grey pound cake is refreshing, different, and a perfect companion to a cup of hot tea. Heat on medium temperature just until the sugar has dissolved and liquid begins to bubble up. From Earl Grey cookies, Earl Grey pound cake to this Earl Grey chiffon, I can never resist any of them. That’s because all purpose flour has a higher protein content than cake flour. Each tea bag held about a teaspoon of tea leaves. *TIP: For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons. Perfect Earl Grey cake for any occasion! Ingredients: For the cake – 250ml whole milk – 4 Earl Grey tea bags – 225g unsalted butter – 400g caster sugar – 1 tsp vanilla bean paste – 360g plain flour – 2.5 tsp baking powder – 1 tsp ground Earl Grey tea leaves – Pinch of salt – 5 medium eggs For the lemon curd – 75g butter – 150g caster sugar – Juice and zest of 3 lemons Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely A little dark chocolate and orange zest makes this cake extra special While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor. Total Time: 50 minutes. While the loaf is baking, make the earl grey syrup. Cook Time: 35 minutes. Cut the cake into even squares and cover entirely with the glaze. I used Twinings Earl Grey. Earl Grey Tea Cake with Lemon Curd Buttercream. Line a 19 x 9 x 8cm loaf tin with parchment paper all sides up. This Earl Grey tea cake is almost as dense as a pound cake and so flavourful, soft, and moist with hints of lemon and honey. Twinings Earl Grey Tea lends itself beautifully to baking; it had a delicate flavour that doesn’t overpower but beautifully perfumes delicious cakes and biscuits. Earl Grey Tea Yogurt Cake This is a really simple, cake recipe that you will love, its really great kind of a really nice subtle new flavor that you will love. For the syrup, put the water, sugar and Earl Grey teabags in a saucepan, and heat until the sugar has dissolved. As Earl Grey is my all-time favorite tea, all kinds of baked goods infused with Earl Grey tea are my top choices in bakeries. Earl Grey Glaze. The Earl Grey syrup is optional (I forgot to add it even though I had it made), but it will enhance the flavour of the cake even more, and will add moisture. 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