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
AuthorMabDifficultyBeginnerPreheat the oven to 175°C and grease a muffin tin or mini bundt pan.
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.
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.
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.
In a small bowl, mix together the glaze ingredients, top the completely cooled cakes and decorate with extra orange peel if desired.
Ingredients
Directions
Preheat the oven to 175°C and grease a muffin tin or mini bundt pan.
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.
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.
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.
In a small bowl, mix together the glaze ingredients, top the completely cooled cakes and decorate with extra orange peel if desired.