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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.