Cook this: Earl Grey & lemon cake

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Ever since I discovered the wonder of tea infused butter when I made the new and improved version of the Melbourne Breakfast Tea Cookies, I’ve been thinking about trying it in a cake. I actually had a bit of time up my sleeve last weekend, so I gave it a try. I used an old recipe I have for a simple vanilla buttermilk cake, infusing the butter with one heaped tablespoon of Happy Cuppa Co’s Special Grey tea (a particularly magnificent blend of black tea with lavender, rosehip, orange segments, cornflower petals, rose petals and bergamot flavour).

Anyway, it’s a super simple cake to make, here’s the deal:

Ingredients:
– 125g tea-infused butter (crush the tea leaves with a mortar and pestle, melt the butter, stir in the tea, and allow to harden up a little – to the consistency of softened butter)
– ¼ cup caster sugar
– 2 eggs, at room temperature
– 1 tsp vanilla extract
– finely grated zest of one lemon
– ½ cup buttermilk
– ¼ cup regular milk
– 1 cup self-raising flour
– ½ cup plain flour

Method:
1. Pre-heat the oven to 160°C and either line a cake tin with non-stick baking paper or grease and flour it. I used a regular sized bread loaf tin, but you can use whatever!
2. Beat the butter and sugar in a big mixing bowl with electric beaters for a few minutes, until light and ‘fluffy.’
3. Next, beat in the eggs, vanilla and lemon zest. Once completely combined, beat in the milk.
4. Lastly, beat in the flour on low speed until completely incorporated. I told you it was an easy cake.
5. Pour the batter into the cake tin and bake for 30 minutes or until baked through!

I drizzled a little lemon buttermilk icing over my cake once it was cooled (juice of half a small lemon, 1 tbsp buttermilk and 3 tbsp sifted icing sugar mixed together), and that’s about it!

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It came out light and fluffy, with a subtle tea flavour that wasn’t too overpowering, and I love the way the sweet icing drizzle offsets the lemon. It’s a really simple cake, and also works well in cupcake form (just bake for a little less time, around 20 minutes). I’d imagine other black teas, particularly flavoured ones would work particularly well, too. But if you’ll excuse me, it’s time to make a cup of tea and eat some cake now.

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One thought on “Cook this: Earl Grey & lemon cake

  1. Pingback: Cook this: peanut butter oat slice (gluten free, lactose free & low FODMAPs!) | Ordinary Girl, Extraordinary Dreamer

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