It’s been sometime since I last updated my blog so it’s about time to share another recipe.
Given the busy schedule, I have only had time for simple recipes like this one. This cake is dense but moist with a subtle taste of Earl Grey tea. I added some orange zest to give it a more wintery flavour.
I love all tea flavoured breads and cakes and hope you enjoy this one as much as I do.
- 2 tablespoons of Earl Grey tea leaves (or you can use 3 Earl Grey teabags) 伯爵灰茶葉
- 1 cup of milk 牛奶
- 170 grams of butter (softened at room temperature) 室溫牛油
- 80 grams of brown sugar 紅糖
- 2 large eggs (at room temperature) 雞蛋
- 90 grams of honey 蜂蜜
- 1/2 teaspoon of vanilla extract 雲尼拿香油
- 100 grams of all purpose flour 中筋麵粉
- 180 grams of cake flour (if you don’t have cake flour can use 170 grams of all purpose flour) 低筋麵粉
- zest of one orange 橙皮
- 1/2 teaspoon of salt 鹽
- 1 1/2 teaspoon of baking powder 泡打粉
1. Warm the milk in a small pot. Turn off heat and add the earl grey tea leaves. Soak for 30mins. Pass the milk through a strainer and let the milk cool completely. Can put the milk in the fridge to speed up the cooling process.
2. Preheat oven at 180C. Line or grease a 9×5 inches loaf pan.
3. Combine flour, salt and baking powder. Set aside
4. Cream together the butter, orange zest and sugar until fluffy. Add the eggs one at a time to the butter and continue to beat. Add the vanilla and honey. Continue to beat for around 2 minutes scraping the sides of the bowl from time to time.
5. Add the flour and earl grey milk to the mixture alternating between the flour and milk. Beat at low speed until well combined. Do not overmix otherwise the loaf will be dry.
6. Pour batter into your loaf pan and bake at 180C for an hour. If your loaf starts to brown half way you can tent it with foil. Can test the doneness of the loaf by inserting a toothpick and if it comes out clean it’s done.
7. Cool on rack covering w a clean tea towel so that the loaf remains moist. I cooled mine for an hour before slicing. 😉