Earl Grey tea Archives - H is for Home Harbinger

This is the ultimate loaf cake to have with an afternoon cuppa. My attempt at Earl Grey yogurt cake was a roaring success.

I really like Earl Grey (and Lady Grey) tea – I don’t know why I don’t drink it more often. It lends a beautiful fragrance to to the loaf. I thought that actual tea leaves in the recipe would make the cake chewy or bitty. However, so long as you remove any of the thick or stalky bits, it’s absolutely fine.

A sprinkling of Demerara or granulated sugar over the top just before it goes into the oven ensures a lovely crunchy top.

The original recipe recommends toasting slices of the cake and spreading it with butter – it didn’t last long enough for me to try that out.

I took a few slices to my weekly crafty afternoon meet-up and was duly asked for the recipe – so it was a double success!

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Earl Grey yogurt cake

2020-03-11 12:22:05

Serves 6

Cook Time

1 hr

Cook Time

1 hr

Ingredients

220g/7¾oz vegetable oil, plus more for pan
250g/9oz all-purpose flour
1½ tsp salt
½ tsp baking powder
½ tsp bicarbonate of soda
2 large eggs
250g/9oz granulated sugar
245g/8½oz plain whole-milk yogurt
3 tbsp loose-leaf Earl Grey tea or tea from bags
2 tsp vanilla extract
1 tbsp raw or granulated sugar

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Instructions

Preheat the oven to 160°C/ 325°F/ Gas mark 3
Lightly coat a 9x5" or 8½x4½" loaf tin with vegetable oil and line with parchment paper, leaving an overhang on the long sides
Sift flour, salt, baking powder and bicarb into a medium bowl to combine
Vigorously whisk the eggs and granulated sugar in a large bowl for 1 minute. The mixture should be pale yellow and frothy
Whisk in the yogurt, tea leaves and vanilla extract
Gradually stream in the vegetable oil, whisking constantly until incorporated
Add the dry ingredients and whisk to combine
Scrape the batter into the prepared pan and smooth the top. Gently tap the tin against surface to eliminate any air bubbles
Sprinkle evenly with the raw or granulated sugar
Bake the cake until a skewer or toothpick inserted into the centre comes out clean - about 1 hour
Allow to cool for 15 minutes in the tin, then run a butter knife or offset spatula between the cake and tin to release
Lift it out using the parchment overhang and transfer to a wire rack

Notes

Serve warm or room temperature (or even better, toast slices and slather them with butter!)

Adapted from Bon Appétit

H is for Home Harbinger https://hisforhomeblog.com/

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!

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Earl Grey tea and lemon cake

2017-06-07 17:54:25

Serves 8

For the cake

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

For the icing

½ lemon, juice & zest
200g/7oz icing sugar

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For the cake

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

For the icing

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

By Urvashi Roe

Adapted from Great British Chefs

H is for Home Harbinger https://hisforhomeblog.com/

H is for Home Harbinger

Tag: Earl Grey tea

Cakes & Bakes: Earl Grey yogurt cake

Cakes & Bakes: Earl Grey tea and lemon cake