Earl Grey Tea Cake

Earl Grey Tea Cake with Raspberry Preserves

  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Servings: 8 to 10

Infused with Earl Grey tea and a hint of orange zest, this loaf doubles as a breakfast bread and a decadent dessert. For breakfast or brunch, skip the icing and enjoy with raspberry preserves, or warm slices briefly in the microwave and slather with butter. If you prefer a sweet treat for afternoon tea or dessert, top the loaf with the icing sugar icing. What to serve alongside? Cups of steaming Earl Grey tea, of course. To crush the freeze-dried raspberries, place them in a sealable plastic bag and roll over them with a rolling pin or crush them with whatever heavy object is at hand.

Ingredients

For the Cake

  • 2 eggs, at room temperature
  • 1 1/3 cups (345 g) granulated sugar
  • 1 cup (250 g) plain whole-milk yoghurt
  • 1 cup (250 ml) canola oil
  • Scant 1/4 cup Earl Grey tea leaves (about 10 tea bags)
  • 2 1/2 tsp. vanilla extract
  • 2 tsp. grated orange zest
  • 2 cups plain flour (240 g)
  • 2 tsp. baking powder
  • 1 tsp. salt

For the icing (optional)

  • 1 cup (125 g) plus 2 tsp. icing sugar
  • 1 Tbs. plus 1/2 tsp. milk
  • 2 Tbs. freeze-dried raspberries, lightly crushed
  • Raspberry preserves for serving

Directions:

  • Preheat an oven to 165°C. Spray an 11-cm-by-21-cm loaf pan with non-stick cooking spray. Line the pan with baking paper, letting it overhang on the long sides side by 5 cm, then spray the baking paper.
  • In a large bowl, whisk together the eggs, granulated sugar and yoghurt until light and fluffy, about 1 minute. Slowly pour in the oil, whisking constantly until smooth and blended. Add the tea leaves, vanilla and orange zest and whisk until combined. Sift the flour, baking powder and salt directly over the bowl and whisk until smooth and combined. Transfer the batter to the prepared pan and spread evenly.
  • Bake until a toothpick inserted into the centre of the cake comes out with just a few moist crumbs attached, 1 hour to 1 hour and 15 minutes, checking after 1 hour for doneness.
  • Transfer the pan to a wire rack and let cool for 10 minutes. Using the overhanging baking paper, remove the loaf from the pan and place it on the rack. Let cool for 20 minutes.
  • Meanwhile, make the icing: Sift the icing sugar into a medium bowl, then whisk in the milk until smooth. Pour or spoon the icing over the loaf and sprinkle the freeze-dried raspberries on top. Cut into slices and serve with raspberry preserves. Serves 8 to 10.
Back

RECIPES

Sorry, we couldn't find any products.