Earl Grey Tea Cake

The crumb on this Earl Gray tea cake is tender, moist and completely flavoured with notes of bergamot. Topped with a zingy lemon icing, the ensuing style expertise is positively heavenly.

In the event you’ve landed on this recipe, then you definately in all probability already know what Earl Gray tea is however for the sake of these not within the know, it is a black tea that has been flavoured with oil of from the peel of a bergamot an orange-like citrus fruit, and generally a contact of lemon too.

This addition of the citrus oils provides aromatic, floral notes to the tea, making its aroma and style unmistakable.

To make my Earl Gray tea cake, you will first steep the Earl Gray tea leaves in a jug of scorching milk. You don’t have to splash out for costly looseleaf tea for this, simply tear open a few teabags.

You’ll then beat butter and sugar collectively earlier than including eggs, adopted by the milk, tea leaves and all.

Subsequent, you will fold in flour and baking powder, stirring collectively to present a stunning easy, pale batter, speckled with tea leaves.

Lastly, you’ll spoon the batter right into a line loaf tin and bake.

I am keen on how golden and wealthy this cake seems, with unmistakable flecks of tea leaves within the golden crumb inside.

Under, I’ve detailed the best way to ice this stunning Earl Gray tea cake with a easy icing comprised of lemon juice and icing sugar (powdered sugar), which fantastically enhances the floral notes of the crumb.

Serve this cake to an Earl Gray tea lover and they are going to be in heaven.

It’s excellent to take to espresso mornings, make for a colleague’s birthday cake, or function a part of a basic afternoon tea. Actually, even my buddies who aren’t Earl Gray followers assume this cake is a winner.

Learn on for the complete recipe with detailed directions and a useful {photograph} for each step. And when you have any questions, simply depart me a remark. Take pleasure in!

Directions

Make the Earl Gray loaf

Grease a 2lb loaf tin and line with baking paper.

Preheat the oven to 180C (160C fan assisted, 350F)

Warmth the milk in a mug within the microwave till it is hand scorching. Open the tea luggage and tip into the milk, stir and put aside.

Put the butter and sugar In a big bowl.

Beat till fluffy.

Add within the eggs.

Whisk once more till fluffy.

When the milky tea is room temp, tip it into the batter, together with all of the tea leaves and the vanilla.

Add the flour and baking powder.

Stir every part collectively.

Spoon the batter into the lined loaf tin.

Bake for roughly 60 minutes. (If the loaf tin is tall and slim, the cake might take longer than one that’s extensive and shallow). The cake must be golden on the surface and the skewer pushed into the very centre ought to come out clear – keep watch over it as you do not need it to over-bake.

Stand the tin on a cooling rack for quarter-hour, then raise the cake out of the tin and again onto the rack to chill utterly.

Make the lemon icing

Sieve the icing sugar and stir within the lemon juice.

Drizzle over the cooled loaf.

Permit to set earlier than slicing and serving.

As soon as you’ve got given my recipe a go, I might love you to return again and depart a remark letting me understand how yours turned out.

I might like to see your movies and pics, too! Simply tag me on social media. I am @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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