Recipe: Earl Grey Tea Cake

I’m a big fan of cakes that are soft and creamy tasty and this one is basically the perfect balance between eating a pound cake and drinking a cup of tea. The original recipe had a fairly heavy amount of other flavors and a thick frosting but I decided to go hyper minimalist with this recipe instead and just added orange peel inside and on top and coated them with a thin glaze so they have a slight extra burst of sweetness to match the smokey tea inside.

Earl Grey Tea Cake

AuthorMabDifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients
 58 g butter
 100 g sugar
 1 egg
 80 g flour
 15 g loose earl grey tea
 3 g baking powder
 3 g salt
 15 g finely grated orange zest or orange peel
 60 ml milk
Quick Glaze
 150 g powdered sugar
 15 ml milk
 2 ml vanilla extract

Directions
1

Preheat the oven to 175°C and grease a muffin tin or mini bundt pan.

2

In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, then add the egg and orange zest and beat together.

3

Once combined, add in the flour, tea, baking powder and salt and mix on low then beat in the milk also just until the batter has come together.

4

Divide the batter between the muffin cups or bundt cups and gently smooth the top. Bake just until it starts to brown on top and a toothpick comes out clean, 15 to 18 minutes. Allow to cool completely before removing from the tin.

5

In a small bowl, mix together the glaze ingredients, top the completely cooled cakes and decorate with extra orange peel if desired.

Adapted from NY Times

Ingredients

Ingredients
 58 g butter
 100 g sugar
 1 egg
 80 g flour
 15 g loose earl grey tea
 3 g baking powder
 3 g salt
 15 g finely grated orange zest or orange peel
 60 ml milk
Quick Glaze
 150 g powdered sugar
 15 ml milk
 2 ml vanilla extract

Directions

Directions
1

Preheat the oven to 175°C and grease a muffin tin or mini bundt pan.

2

In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, then add the egg and orange zest and beat together.

3

Once combined, add in the flour, tea, baking powder and salt and mix on low then beat in the milk also just until the batter has come together.

4

Divide the batter between the muffin cups or bundt cups and gently smooth the top. Bake just until it starts to brown on top and a toothpick comes out clean, 15 to 18 minutes. Allow to cool completely before removing from the tin.

5

In a small bowl, mix together the glaze ingredients, top the completely cooled cakes and decorate with extra orange peel if desired.

Earl Grey Tea Cake

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