Earl Grey Tea Cake
Lily & Loaf
10-12 Slices
1 hours
30 minutes
450
Dessert
Cake
This elegant Earl Grey tea cake is infused with loose-leaf tea throughout, creating a fragrant sponge with gentle citrus notes. Flavoured with finely ground Earl Grey and fresh lemon zest, then layered with a delicately infused Earl Grey icing, it’s a refined bake ideal for afternoon tea or special occasions.
Ingredients
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250g plain flour
2 teaspoons baking powder
3 teaspoons finely ground Earl Grey loose leaf tea
Pinch of Salt
175g butter
250g caster sugar
Zest of 1 lemon
3 Eggs
1 teaspoon vanilla extract
100ml whole milk
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150g caster sugar
20g plain flour
½ teaspoon finely ground Earl Grey loose leaf tea
200ml milk
40ml single cream
175g butter
Directions
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Preheat the oven to 180°C.
Grind the Earl Grey tea leaves using a pestle and mortar until fine.
Grease a 6-inch cake tin with butter.
Sift together the flour, baking powder and salt, then whisk in the ground Earl Grey tea.
In a separate bowl, cream the butter and sugar until light and fluffy, then add the lemon zest.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Add one-third of the dry ingredients and half the milk, mixing gently. Repeat with the remaining flour and milk.
Pour the mixture into the prepared tin and bake for around 30 minutes.
Once cooled, remove from the tin and slice into three layers.
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In a saucepan, whisk together the sugar, flour and ground Earl Grey tea.
Gradually whisk in the milk and cream.
Heat gently over a medium heat, whisking frequently, until thick (around 10 minutes).
Strain through a sieve and allow to cool completely, whisking occasionally.
Once cool, beat in the butter until the icing is light and fluffy.
Layer the cake with icing between each tier, then cover the top and sides.
