Earl Grey Tea Cake
Prep: 45 mins
Cook: 45 mins
Servings: 16
Delicate, fragrant and perfectly suited to afternoon tea, this Earl Grey Tea Cake is infused with the subtle citrus notes of Earl Grey tea and finished with a luscious vanilla buttercream. Topped with fresh blueberries, orange zest and a drizzle of Earl Grey maple syrup, it's an elegant bake that's sure to impress.
Ingredients
- 200mL milk
- 6 Earl Grey tea bags, strings removed
- 150mL vegetable oil
- 130g sour cream
- 2 large egg
- 1 tsp vanilla extract
- 300g White Wings Self Raising Flour
- 170g CSR Caster Sugar
- 1 Earl Grey teabag, tea leaves removed
(ground finer if required) - Earl Grey Infused Maple Syrup
- 3/4 pure Maple Syrup
-
3 Earl Grey tea bags
To decorate:
- 150g unsalted butter
- 2 cup CSR Soft Icing Mixture
- 1 tbsp orange juice
- 1 tsp vanilla bean paste
- 2 tbsp cream
- 1 punnet blueberries
- Orange Zest
Method
- In a small sauce pan, steep the tea bags in milk over medium-low heat until the milk turns brown. Once cool, remove the tea bags, squeezing out any excess milk.
- Preheat the oven to 180°C. Grease and line a 23cm square cake pan.
- In a large mixing bowl, whisk together the tea milk, sour cream, oil, egg, and vanilla. Add the flour, sugar and tea leaf powder and mix until just combined.
- Pour the cake batter into the prepared cake tin. Bake for 25-30 minutes or until an inserted skewer comes out clean. Allow cakes to cool in a tin for 20 minutes, then remove to finish cooling on a wire rack.
- To make the Earl Grey Syrup: in a small saucepan, steep the maple syrup with the tea bags over medium-low heat until fragrant. Set aside to cool.
- Place the butter into the bowl of a stand mixer and beat on high until pale and creamy. Slowly add in the soft icing mixture beating until light and fluffy. add the vanilla bean paste and cream, whisk to combine.
- To decorate the cake, spread the icing evenly on top with a spatula. Cut the cake into 4x4 squares then remove from the cake pan and transfer to a serving plate. Top each square with 3 blueberries, a drizzle of syrup and a little orange zest.
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