Fancy Earl Grey but not as a drink? Fret not! We came up with a recipe for Earl Grey cake!
⅔ cup of milk
5 Earl Grey tea bags or 17.5g of Earl Grey tea leaves
7 oz unsalted butter
1 cup of sugar
1 tsp of vanilla
3 eggs, at room temperature
2 cups of all purpose flour
1 tsp of lemon zest, finely grated
1⅓ tsp of baking powder
Earl Grey glaze:
1½ cups of icing sugar
¾ oz of butter
4-5 Tbsp of Earl Grey tea (strongly steeped)
Pour the milk in a microwave-safe bowl, and heat it for 90 seconds (until it is hot but not boiling). Place Earl Grey tea bags or leaves and stir briefly. Then, cover with a piece of foil.
Infuse the hot milk for 12-15 minutes, until the color turns caramel and produces a very fragrant Earl Grey aroma.
Pour the milk through a wire strainer into a measuring cup, to remove the tea bags or leaves. This will give you 1 cup of milk.
Leave the milk to cool in room temperature.
Preheat the oven to 163°C. Lightly grease an 8-inch cake tin and line it with baking paper.
Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy. Crack the eggs one at a time, beating well after each addition.
Using a spatula, add in flour, lemon zest, baking powder and milk into the mixture. Then, stir well with the spatula.
Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon or tap the tin on the bench to get rid of air bubbles.
Bake for 1 hour until a skewer comes out clean. Leave the cake in the tin for 5 minutes before turning it out onto a wire rack to cool completely.
For the Earl Grey glaze, add all the ingredients in a heatproof bowl and melt over a double boiler until the icing is melted, glossy and smooth.
Cut the cake into even squares and cover entirely with the glaze. Let dry on a wire rack positioned over a baking parchment sheet to catch the drips.