Earl Grey Tea Cake

Description

This delicious Earl Grey tea cake is perfect for a light snack or to serve with afternoon tea. The subtle flavors of Earl Grey tea are infused into this light vanilla cake, balancing the flavors and creating a refreshing treat.

Details

Ingredients

For the Cake

• 1 cup of full-fat milk

• 2 tsp. of loose Earl Grey tea leaves

• ½ cup of butter

• 1 cup of sugar

• 2 eggs, room temperature

• ½ tsp. of vanilla extract

• 2 cups of flour, sifted

• 4 tsp. of baking powder

For the Earl Grey Syrup

• ½ cup of sugar

• ½ cup of water

• 1 tbsp. of Earl Grey tea leaves

Directions

For the Cake

1. Preheat your oven to 350 degrees.

2. Grease your Bundt pan with butter and slightly dust with flour. Set the pan aside for now.

3. Add the milk to a pan and heat until steaming. Don’t allow the milk to boil. Remove the pan from the heat.

4. Add the Earl Grey tea leaves and stir. Set the pan aside and allow the tea leaves to steep for around 10 minutes. Once the leaves are done steeping, strain the milk and discard the leaves. Set the milk aside.

5. In a mixing bowl, cream the sugar and butter together.

6. Add the eggs, one by one, mixing well in between each egg.

7. Add the vanilla and make sure that the ingredients are combined well.

8. In another mixing bowl, add the flour and baking powder. Mix so that they are thoroughly combined.

9. Add 1/3 of the flour mix to the butter mixture and combine well. Add half a cup of the Earl Grey infused milk and mix once more. Repeat this step until all the ingredients have been combined.

10. Pour the wet mix into the Bundt pan and place inside the oven.

11. Bake the cake for around 45 minutes or until an inserted toothpick comes out clean.

12. Once the cake has been removed from the oven, allow it to settle for 10 minutes. Then, invert it onto a plate.

For the Syrup

1. Pour the water into a small pan and add the sugar and the tea leaves. Give the ingredients a stir.

2. Bring the water to a boil and then lower the heat to a simmer. Allow the ingredients to simmer for around 2 minutes.

3. Remove the pan from the heat and allow the tea to steep for about five minutes. Then, strain the tea leaves.

4. Set the syrup aside to cool.

Assembling the Cake

1. Liberally pour the syrup onto the cake, making sure to pour it evenly.

2. Let the cake completely soak up the syrup before serving.

3. Dust the cake with icing sugar if you wish. Tip: You can bake this cake in a 9 x 13 pan instead. Spray the syrup onto the cake and frost with vanilla buttercream for an additional sweet flavor.

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