Never have I baked a cake that is more perfect for tea-time! As its name suggests, this Earl Grey tea and lemon cake is infused with oil of bergamot and drizzled with a lemon icing.
You begin by steeping Earl Grey tea in hot milk. We used a lovely loose leaf tea from Fortnum & Mason however Earl Grey teabags will suffice.
The recipe I used was by ex-Bake Off contestant, Urvashi Roe and it was originally for mini loaf cakes. I don’t have any mini loaf tins (yet!), so I used a single 500g/1lb loaf tin and upped the cook time to an hour.
I know that ‘lemony’ cakes often top the charts when it comes to people’s favourites (Justin included), but personally I’m not the biggest fan of lemon flavour – however, a little drizzle of the icing I could handle! I suppose I could supplement the lemon juice and zest with a little of my home-made elderflower cordial.
Teaming this cake with a cup of Earl Grey or full-bodied Darjeeling or Assam is tea-time heaven!
- 125ml/4½fl oz milk
- 4 tsp loose Earl Grey tea (or 4 tea bags)
- 115g/4oz butter, softened
- 225g/8oz caster sugar
- 2 eggs
- 125g/4½oz self-raising flour
- 125g/4½oz plain flour
- ½ lemon, juice & zest
- 200g/7oz icing sugar
- Place the milk in a small saucepan and bring to a simmer. Remove from the heat and immerse the Earl Grey tea in the hot milk. Cover the pan and set aside for 40 minutes to allow the tea to steep
- Strain the liquid from the leaves (or squeeze the liquid out of the teabags) and set the liquid aside to cool some more
- Preheat the oven to 180°C/355ºF/Gas mark 4. Grease and line a 500g/1lb loaf tin with baking parchment
- Cream together the butter and sugar using an electric whisk or free standing mixer with a paddle attachment. It takes a while - about 10 minutes and you'll need to scrape down the sides of the bowl from time to time
- Once the mixture is light & fluffy, add the eggs one by one and mix well. Add half the flour and half of the tea-infused milk and mix until combined. Add the rest of the flour and milk and mix until there are no traces of flour in the bowl
- Pour the cake batter into the prepared loaf tin
- Bake for 50-60 minutes until golden brown and a skewer inserted into the centre comes away clean
- Allow to cool in its tin on a wire rack
- Mix the lemon juice, zest and icing sugar together into a smooth paste. It should be quite gloopy so it doesn't dribble too much down the sides (though a little dribble is okay)
- Pour over the loaf and leave the icing to set for about 30 minutes
If you remember, for last week’s Cakes & Bakes recipe, I was meant to bake a coconut loaf cake but I didn’t have any of the main ingredient.
Justin enjoyed the resulting almond loaf so much that I had to make good on last week’s previously planned bake.
Once again, this was a quick and easy cake to make. Cream the sugar & butter, mix together the wet ingredients, add together. Mix together the dry ingredients, add together. Bake. That’s it!
Nothing quite beats the aroma of coconut cake baking in the oven… and if we thought the last loaf cake was delicious, this one raised the bar even further – coco-nutty (of course!), moist, sweet – just scrumptious!
- 250g/9oz dark chocolate digestive biscuits
- 100g/3½oz butter, cubed &softened
- 300g/10½oz dark chocolate, broken up into pieces
- 200ml/7fl oz double cream
- 1tbs mixed nuts, toasted
- 8 pecans
- Add the digestive biscuits to a food processor and grind until fine crumbs
- Add the softened butter to the biscuit crumbs and pulse until combined
- Pour the mixture into a tart dish (I used a cm diameter round one) and press evenly into the base and up the sides using the back of a spoon
- Put the base into the fridge for 20 minutes to harden
- Put the broken up dark chocolate and double cream into a heatproof bowl. Put the bowl into a saucepan filled with water to a level where it doesn't quite touch the bowl
- Heat the saucepan until just boiled then turn down low
- Stir the chocolate & cream mixture to combine well and remove any lumps
- Remove the base from the fridge, pour over the chocolate sauce and shake slightly to level it out
- Return to the fridge for 20 minutes before sprinkling with the chopped nuts and placing the pecans evenly around the edge
- Serve as is or garnish with a few strawberries, blueberries and/or mint leaves
Today’s almond loaf cake wasn’t meant to happen; Justin requested a coconut cake that he could have with an afternoon cup of tea. We didn’t have any dessicated coconut in the store cupboard and it was out of stock when I went to by some from the supermarket.
A snap decision in Morrison’s saw me pick up a bag of ground almonds instead… and what a good decision that turned out to be.
A last-minute, quick, basic wet & dry recipe that turned out to be taste triumph!
A little drizzle of chocolate finished it off nicely.
A new one for my afternoon cake repertoire!
- 2 large stalks of rhubarb
- 1 Bramley apple
- 50g/1¾oz demerara sugar
- 3 cardamom pods
- 100g/3½oz plain flour
- 25g/1oz rolled oats
- 10g/⅓oz almonds, roughly chopped
- 75/2½oz cold butter, cubed
- Preheat the oven to 200ºC/400ºF/gas mark 6
- Remove the cardamom seeds from their husks and grind finely with a pestle & mortar
- Slice the rhubarb into 2½cm/1inch slices
- Peel, core & chop the apple into 1cm/⅓ cubes
- Put the rhubarb, apple, half the ground cardamom and 2tbs of the sugar into a medium-sized bowl and mix until the sugar coats the fruit evenly
- Decant the mixture into a 30cm x 15cm oven-proof dish
- In a medium-sized bowl, add the flour, oats, sugar, chopped almonds, butter and remainder of the cardamom. Rub in the ingredients with your fingers until they resemble coarse, lumpy breadcrumbs
- Cover the sugared fruit evenly with the crumble mixture
- Cook for 20-30 minutes until the top has begun to brown and fruity syrup is bubbling up
- Allow to cool slightly and serve with custard or vanilla ice cream