Earl Grey Tea Cake

Welcome to the 630th Metamorphosis Monday, a blog party sharing fabulous Before and Afters!

This past Tablescape Thursday, I posted this beautiful table setting created by Phyllis who blogs at The Relevant Tea Leaf.

Blue Madrid by Federal Glass Petal, Depression Glass

 

Phyllis prepared a wonderful meal for this dinner party, including a delicious Earl Grey Tea Cake for dessert. Several BNOTP readers asked about the recipe so I e-mailed Phyllis to let her know you all would love to get the recipe for this yummy cake.

Phyllis graciously emailed over the recipe for the cake, as well as the recipe for the London Fog Latte and the Minnesota Wild Rice Soup she served that evening.

Earl Grey Tea Cake

 

In today’s post, I’m sharing a printable version of the recipe for both the Earl Grey Tea Cake and the icing. I’ll be sharing the recipe for the latte and the soup in separate posts later this week, that way they will all be easy to find separately under the “RECIPES” category at the top of the blog whenever you need them.

Earl Grey Tea Cake and London Fog Latte

 

Thanks so much to Phyllis for sharing this recipe for Earl Grey Tea Cake! Be sure to check out her blog  The Relevant Tea Leaf for additional recipes and tips for entertaining.

Below, you’ll find a printable version of the recipe, followed by the recipe for the icing.

Love cooking or baking? You’ll find additional recipes under the RECIPES category at the top of the blog or click HERE if reading via a mobile device.

Enjoy!

Earl Grey Tea Cake

Recipe from New York Times

Ingredients

  • 1/2 cup unsalted butter (1 stick at room temp + more for greasing pan)
  • 1 1/2 c. all-purpose flour
  • 1 Tbsp. loose Earl Grey tea
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt.
  • 1 c. granulated sugar
  • 2 tsp. freshly grated orange zest (from 1 large orange)
  • 2 large eggs, at room temperature
  • 1/2 c. whole milk, at room temperature
  • 1/4 c. chopped dark chocolate I used semi-sweet miniature chocolate chips

Instructions

  • Preheat oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper
  • In a medium bowl, whisk together the flour, tea, baking powder, and salt
  • In a large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes
  • Add the orange zest and beat to combine
  • Add the eggs one at a time, and beat until combined, scraping the sides of the bowl as necessary
  • Beat in the flour mixture on low until just combines, then beat in milk, careful to not overmix
  • Add chocolate and fold in using a spatula
  • Transfer the batter to the prepared pan and smooth the top
  • Bake just until a toothpick comes out with moist crumbs attached, around 30-35 minutes
  • Transfer to a rack to cool for about 15 minutes, then tip cake out onto a rack to cool

Notes

This recipe makes a delicious, dense cake--it's not light and fluffy.

 

Frosting for Earl Grey Tea Cake

Ingredients

  • 3/4 c. heavy cream
  • 2 tsp. loose Earl Grey tea
  • 1/4 c. confectioners’ sugar
  • 1/2 c. softened cream cheese or mascarpone cheese (see tip below)

Instructions

  • In a small saucepan, bring 1/2 c. heavy cream to a simmer over medium-high heat
  • Stir in the tea
  • Remove from heat, cover and let stand for at least 30 minutes and up to 1 hour
  • Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
  • To finish frosting, add the remaining 1/4 c. cream and confectioners’ sugar to the tea cream
  • With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2-3 minutes
  • Add the softened cream cheese(or mascarpone cheese) and beat just until stiff peaks form careful to not overmix
  • Spread the cake with the frosting and serve at room temperature

Notes

Tip: If using cream cheese instead of mascarpone, because it has a thicker consistency whip the cream cheese with the confectioners’ sugar first, then add the whipped tea cream. I garnished my cake with candied whole walnuts.
Store leftovers covered in the fridge.

 

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Metamorphosis Monday

Metamorphosis Monday is a party that’s all about Before and Afters. Please link up your Before and After projects like DIY projects, room makeovers, craft projects even recipes. Any Before and After is great! Please do not link up Table Settings, save those for our Tablescape Thursday party on Thursday.

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Comments

  1. Cindy Moore says

    Reading your blog about a tea cake got me to thinking of my childhood here in Georgia. Tea cakes were presented as cookies. Upon further research, I found several variations of a tea cake. One of my favorites is from Mary Berry and Paul Hollywood of British Bake Off series. Love the history associated with these!! https://hisforhomeblog.com/cakes-bakes/cakes-bakes-9-best-tea-loaf-cake-recipes/

  2. Excellent – thanks so much to Phyllis and you for sharing. I’m really excited to make this – it looks fabulous! Happy Monday and another great party!

  3. Thank you for a wonderful party and I hope you had a great weekend.

  4. Jacqueline Ann Berkowitz says

    Wow that looks yum! Can’t wait to try the receipe this week! I have some extra house guests with me for a while here in Dallas – they still do not have power and water! I am sure they will appreciate the treat!
    -Jackie

  5. Thanks so much for taking the time to host each week!! I appreciate all the time you put into it!! Stay safe, healthy and happy!!
    Hugs,
    Debbie

  6. So excited to read more about your tea cake recipe and the London Fog latte too. We have tea nearly every afternoon and it’s always a special break. As always, thanks so much for hosting. I hope your week is a special one, CoCo

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