Earl Grey Tea Cake

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Author: Hello Ani

This beautiful Earl Grey Tea Cake has notes of lavender, bergamot, and orange. Topped with a chocolate glaze and fresh Figs. Enjoy!

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US Customary - Metric

Ingredients

2 eggs - room temperature
1 cup sugar
¾ cup vegetable oil - Sunflour, or Canola
1 teaspoon orange zest
5 Earl Grey Tea bags
1 cup milk
2 cups flour
2 teaspoon baking powder
a pinch salt

4 oz Chocolate - semi-sweet
1 teaspoon coconut oil

Instructions

Preheat Oven to 350° F (180° C) Prepare a 8 x 4 - inch loaf pan with baking spray, or grease with butter and line the base and sides with parchment paper.
1. Slightly heat the milk, then add 3 Earl Grey tea bags to the milk. Allow to steep until later usage.
2. In a large bowl whisk the eggs and the sugar until creamy. Slowly add the oil and orange zest. Continue to mix until the mixture becomes fluffy and pale in color.
3. With a fine-mesh sieve, sift the flour, baking powder, salt, and the two remaining loose Earl Grey tea bags into the wet mixture. (Cut the tea bags open). Gently fold the mixture together, until a few streaks of flour remain.
4. Pour batter into the prepared pan and bake on the center shelf for 50 - 55 minutes until golden brown and when a skewer inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes, then remove cake from the pan to cool completely.
Note: Depending on your loaf pan size it may be baked through a little earlier. My loaf pan is 5 x 9 inches (10 x 23 cm)
Chocolate Glaze (optional)
Using a bain-marie (double boiler), fill with 1 inch of water. Place the boiler over medium heat and bring to a simmer. Place a heatproof bowl on top of the pan so that it fits snuggly but doesn't touch the water. Break up the chocolate and add it to the bowl, add the coconut oil, then leave to melt for about 5 minutes, stirring regularly. carefully remove the pan from the heat and allow the chocolate to cool a little before drizzling the glaze over your cake. Allow the chocolate to dry completely. Slice and serve the cake with fruit if you like. Enjoy!

Notes

Tips for using the bain-marie method to melt the chocolate: Make sure that the bottom of the bowl doesn't touch the water and that no water comes into contact with the melting chocolate. Also, do not let the water get too hot - the chocolate may burn and becomes unusable.

Store Earl Grey Teacake in an airtight container at room temperature for up to 3 days.

Cake can be frozen as a whole wrapped well in plastic wrap or placed in an airtight container. Alternatively, slice and wrap individual slices in plastic wrap, and freeze for up to 2 months.

Nutrition

COURSE: Cake, Dessert

CUISINE: American, British, French

KEYWORD: Bundt cake recipe, Earl Grey Tea Cake

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