Earl Grey Cake Recipes

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EARL GREY TEA CAKE



Earl Grey Tea Cake image

This Earl Grey Tea Cake Loaf is a fragrant loaf infused with tea in two ways and then brushed with lemon and honey while still hot. This will be the tea cake to have on the table for an afternoon snack with a cup of Earl Grey!

Provided by Regina | Leelalicious

Categories     Dessert     Snack

Time 1h40m

Number Of Ingredients 14

1/2 cup milk
4 Earl Grey tea bags
1/2 cup unsalted butter (melted and cooled)
2 tablespoons honey
3/4 cup sugar
2 eggs
1-1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
zest of 1 lemon
3 tablespoons sugar
1 tablespoon honey
1/4 cup hot water
3 tablespoons lemon juice

Steps:

  • Heat the milk in a small saucepan, and then steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
  • Preheat oven to 325°F. Grease or line a 9x5 loaf pan.
  • If your honey is semi-solid, melt together with the butter. Using an electric mixer cream together butter, honey and sugar in a mixing bowl. Add eggs one at a time and beat well after each addition.
  • Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
  • Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
  • Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
  • Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
  • Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
  • Let the loaf cool to room temperature before slicing into it.

Nutrition Facts : ServingSize 1 slice (out of 12), Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 49 mg, Sodium 132 mg, Fiber 1 g, Sugar 16 g, Calories 201 kcal

EARL GREY CAKE WITH VANILLA BEAN BUTTERCREAM



Earl Grey Cake With Vanilla Bean Buttercream image

This Earl Grey Cake is perfect for the tea lover in your life! Earl Grey infused cake layers paired with a silky vanilla bean buttercream.

Provided by Olivia

Categories     Dessert

Time 2h35m

Number Of Ingredients 18

1 1/2 cup milk
1 Tbsp Earl Grey tea (heaping, loose leaf)
2 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp Earl Grey tea (finely ground)
3/4 tsp salt
3/4 cup unsalted butter (room temperature)
1 1/2 cup granulated sugar
3 large eggs (room temperature)
1 1/2 tsp vanilla
1 cup Earl Grey milk (room temperature)
1/2 cup granulated sugar
1/2 cup water
1 Tbsp Earl Grey tea
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter (room temperature)
1 tsp vanilla bean paste

Steps:

  • Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.
  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, tea,and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and Earl Grey milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
  • Place sugar, water, and tea into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, steep for 5 mins. Strain and cool completely.
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla bean paste and mix until incorporated.
  • Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp of the Earl Grey syrup.
  • Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
  • Pipe rosettes on top of desired using a 1M tip.***

Nutrition Facts : Calories 628 kcal, Carbohydrate 70 g, Protein 6 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 141 mg, Sodium 196 mg, Sugar 51 g, ServingSize 1 serving

EARL GREY TEA CAKE



Earl Grey Tea Cake image

This fancy cake starts with a boxed mix--making it the perfect easy dessert recipe to really wow guests.

Provided by Lauren McAnelly

Time 1h

Number Of Ingredients 6

4 tablespoon Earl Grey tea leaves
1 cup heavy cream
0.5 cup granulated sugar
1 pkg. two-layer-size yellow cake mix
3 cup fresh raspberries
Powdered sugar (optional)

Steps:

  • Stir 2 Tbsp. of the tea leaves into cream. Cover; refrigerate 24 hours.
  • For tea syrup, in a small saucepan bring 1 cup water to boiling. Add the remaining 2 Tbsp. tea leaves; steep 5 minutes. Strain and return tea to the saucepan. Return mixture to boiling; add granulated sugar, stirring to dissolve. Continue boiling mixture 5 minutes or until slightly thickened and syrupy. Remove saucepan from heat.
  • Meanwhile, grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Spread cake batter in prepared pans. Bake as directed. Cool cake layers in pans 10 minutes. Remove cakes from pans and place on wire racks. Brush 1 Tbsp. tea syrup over top of each warm cake layer. Cool cakes.
  • Strain infused cream into a chilled bowl. Add 1 Tbsp. of the remaining tea syrup. Beat with a mixer on medium until stiff peaks form (tips stand straight). In a medium bowl toss raspberries with the remaining tea syrup.
  • To assemble, place one cake layer on a serving plate. Spread with half of the whipped cream. Using a slotted spoon, place 2 cups of the raspberries in an even layer over cream. Top berries with a spoonful of cream and second cake layer. Top cake with the remaining whipped cream and raspberries. Refrigerate cake up to 4 hours. If you like, dust with powdered sugar just before serving. Serves 8.

Nutrition Facts : Calories 381 kcal, Carbohydrate 69 g, Cholesterol 10 mg, Protein 4 g, SaturatedFat 3 g, Sodium 433 mg, Sugar 15 g, Fat 11 g, UnsaturatedFat 7 g

EARL GREY BLACKBERRY CAKE RECIPE BY TASTY



Earl Grey Blackberry Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, whole milk, earl grey tea, unsalted butter, honey, large eggs, all purpose flour, baking powder, baking soda, kosher salt, vanilla bean, blackberry, unsalted butter, vanilla extract, powdered sugar, blackberry, edible flowers, earl grey tea, cake turntable, parchment paper round, offset spatula, bench scraper

Provided by Rachel Gaewski

Categories     Desserts

Yield 12 servings

Number Of Ingredients 22

nonstick cooking spray, for greasing
2 cups whole milk
3 tablespoons earl grey tea, divided
2 ½ sticks unsalted butter, softened
1 cup honey
3 large eggs, room temperature
3 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ vanilla bean, split lengthwise and seeds scraped
6 oz blackberry
3 sticks unsalted butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
18 oz blackberry, halved lengthwise, plus 6 ounces (170 G) whole and halved, divided
10 edible flowers, such as purple and white pansies
earl grey tea, for garnish
cake turntable
parchment paper round, 9 in (22 cm)
offset spatula
bench scraper

Steps:

  • Preheat the oven to 375°F (190°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line the bottoms with parchment paper.
  • Make the cake: In a small pot over medium heat, combine the milk and 2 tablespoons of Earl Grey tea. Bring to a simmer, then remove from the heat, cover, and set aside to steep for at least 30 minutes, up to 1 hour.
  • Strain the steeped milk through a fine-mesh sieve into a medium bowl and discard the tea leaves. Let cool to room temperature.
  • In a large bowl, beat the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Add the honey and beat to combine. Add the eggs, 1 at a time, beating to incorporate before adding the next. The mixture will look curdled at this point, but will come together. Sift in half of the flour, the baking powder, baking soda, and salt and beat just until combined. Add the steeped milk and beat to incorporate. Sift in the remaining flour and beat until just combined. Add the vanilla bean seeds and remaining tablespoon of Earl Grey tea and beat to incorporate. The batter will be relatively thick.
  • Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
  • Bake the cakes for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack, 25-30 minutes.
  • Make the frosting: In a small food processor, blend the blackberries into a smooth puree, about 30 seconds. Strain the blackberry puree through a fine-mesh sieve into a medium bowl, using a rubber spatula to push the mixture through. Discard the seeds and set the puree aside.
  • In a large bowl, cream the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Mix in the vanilla. Sift in the powdered sugar, 1 cup (120 G) at a time, and beat to incorporate. Mix in the blackberry puree.
  • Assemble the cake: Place the cardboard round on the cake turntable. Spread a dab of frosting in the middle and center 1 of the cakes on the round. Using an offset spatula, spread about 1 cup (115 G) of frosting evenly over the top of the cake. Spread evenly into a layer about ½-inch (1 ¼ cm) thick. Arrange half of the halved blackberries, cut sides down, on top of the frosting, pressing down gently into the frosting. Place another cake layer on top and repeat frosting with another cup of frosting and filling with the remaining halved blackberries.
  • Top with the remaining cake layer. Dollop 1-1½ cups (115 G) of frosting on top. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with more frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin "naked" layer. Remove excess frosting from the bench scraper as necessary. Use the offset spatula to add more frosting to the sides to cover up any particularly bare spots and to smooth out the top and edges of the cake. Refrigerate cake for 20 minutes, until the frosting is set.
  • Pile the whole and halved blackberries in the center of the cake and decorate with the edible flowers. Sprinkle lightly with loose Earl Grey tea leaves.
  • Slice and serve.
  • Enjoy!

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From siftandsimmer.com


THE BEST EARL GREY BUNDT CAKES | FOODTALK
Let steep for one hour. The Best Earl Grey Bundt Cake Recipe. In a small saucepan, heat the milk and Earl Grey tea until just boiling. Remove from heat and let steep for 60 minutes. When ready to use, remove tea bags and squeeze out tea into the saucepan. Preheat oven to 350 degrees F (175 degrees C).
From foodtalkdaily.com


EARL GREY CAKE WITH HONEY BUTTERCREAM AND BLACKBERRY CARAMEL
2020-09-11 Combine the sugar and caramel in a saucepan on the stove and let it cook until amber in color. Remove the caramel from the heat and whisk in the strained purée. If the caramel clumps up a bit, place the saucepan back on the stove on low heat and whisk until smooth and melted. Cool the caramel at room temperature.
From thelittlevintagebakingcompany.com


HOW TO MAKE LADY M'S EARL GREY CREPE CAKE - THE SOCIAL TEA HOUSE
2018-11-13 STEP 5. For the crepe batter, heat the 2 ½ cups milk until steaming. Remove from heat and let cool slightly. In a separate bowl, mix together the 5 eggs, 1¼ cup flour, 3 tbs sugar, 5 tbs butter, and salt. Slowly add in the warm milk and mix until smooth.
From socialteahouse.com


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