Earl Grey Tea Cake
Course: DessertCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
1
hourCooking time
30
minutesI made this for a teacher at my children’s school who loves Earl Grey tea. I made us one as well and it was light, fluffy and so good. This cake works perfectly for an afternoon treat or a full fledged dessert.
Frosting
3/4 cup heavy cream, divided
2 Bigelow tea bags or 2 teaspoons loose earl grey tea
1/4 cup powdered sugar
1/2 cup mascarpone
- Cake
1/2 cup (1 stick) unsalted butter, room temp
1 1/2 cups flour
1 Tablespoon loose earl grey tea (about 4 tea bags)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 teaspoons orange zest
2 lg eggs, room temperature
1/2 cup whole milk, room temp
1/4 cup chopped dark chocolate
Directions
- Frosting Prep: In a small sauce pan, bring 1/2 cup heavy cream to a simmer over medium high heat. Stir in loose tea and remove from heat. Cover and allow to steep between 30 minutes and 1 hour. Strain through a fine mesh strainer into a bowl and chill until completely cold, at least 1 hour.
- Preheat oven to 350. Butter an 8 inch round cake pan and line with parchment. In a medium bowl, whisk together flour, tea, baking powder and salt.
- In a lg bowl, beat the butter and sugar with an electric hand mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat until combined and fragrant. Add the eggs one at a time, beating well after each egg. Scrape the sides of the bowl so all the ingredients incorporate together. Add the flour mixture slowly and beat on low just till combined. Slowly beat in the milk. Do not over mix!!!! Add the chocolate and fold it in gently. Spoon the batter into prepared pan and smooth top. Also give the pan a tap against the counter to release any air pockets.
- Bake in oven for 30-35 minutes, remove once a toothpick comes out with a few crumbs attached. Transfer to a rack and allow to cool in pan for 15 minutes. Then remove from pan and allow to cool completely before frosting.
- Finish Frosting: Add the remaining 1/4 cup of cream and powdered sugar to tea cream. With an electric hand mixer on medium speed, beat the cream mixture until medium stiff peaks form, about 2 minutes. Add the mascarpone and beat until stiff peaks form. Top the cake with frosting and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before eating.
