Earl Grey Tea Cake

Hi, today's post is Earl Grey Tea's recipe again. I love Earl Grey Tea, love how it smells and so perfect to use in bakes. Remember I baked one chiffon cake and cookies with Earl Grey Tea before? And this time I baked this Earl Grey Tea Cake for submitting to the Aspiring Bakers April event. Sorry AB, I've not joined you for a long time. This tea cake is so fragrant with Earl Grey Tea and lemon zest. It's also complemented by the generous brushing of the lemon syrup on the cake. Simply no fuss free tea cake for an afternoon tea.

Earl Grey Tea Cake

• Ingredients: recipe adapted from the book of Okashi page 130 150g Plain flour
• 1/8tsp Baking powder
• 150g Butter, softened
• 130g Confectioner sugar (icing sugar)
• 1/2 tbsp Glucose
• 3 Eggs (70g each)
• 1/8 tsp Salt
• 5g Earl grey tea dust from 2 tea bags
• 15g Ground almond
• 1 tbsp Fresh whole milk
• Lemon zest from 1 large lemon
• To make lemon syrup for brushing

- 50g sugar + 100g very hot water, stir well and add 2 tbsp lemon juice in it, mix well, set aside.

Methods:

Preheat oven to 170C. Line a 19 x 9 x 8cm loaf tin with parchment paper all sides up.

Sift flour and baking together twice, set aside.

Beat butter, icing sugar and glucose together until light and very fluffy. Gradually add eggs and beat well, then add salt, tea dust, ground almonds, lemon zest and milk. Mix well.

Add flour mixture and fold through completely using a spatula. Surface of batter should be glossy and smooth.

Pour batter into prepared loaf tin and for 50 minutes or skewer inserted into the center of the cake comes out clean. Note that the baking time may vary according to your oven.

When the cake is done, unmould cake and peel away parchment paper. Place cake on a wire rack and brush with lemon syrup while cake is still warm.

Leave to cool completely before serving. If storing, wrap with cling wrap.

Kitchen note: My cake is a little flat as I've used a loaf tin slightly bigger than the 19cm and had shortened the baking time to 35 minutes.