Adapted from Emma Duckworth Bakes
Serves 8–10
Level: Easy; Prep time: 20 minutes; Cook time: 55 minutes; Total time: 1 hour, 15 minutes, plus cooling time
Earl Grey is a timeless and popular tea blend known for its distinctive flavor, which is derived from the oil of bergamot, a citrus fruit native to Italy. This classic blend typically combines a base of black teas such as Assam or Ceylon. I used Cream Earl Grey from New Mexico Tea Company in this recipe, for its velvety vanilla undertones. New Mexico Tea Company has a variety of Earl Grey teas to choose from, so experiment freely and find the perfect match for this fragrant, bergamot-scented dessert.
Protip: Use the leftover blue pea flower coloring to color rice or noodles for a fun twist on your next dinner.
Earl Grey Tea Cake
Ingredients
Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup greek yogurt
- 3/4 cup vegetable oil (or canola)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 tablespoons Earl Grey tea leaves, ground (some bits of orange peel and flower petals are fine)
- Butter for greasing pan
Glaze
- 20 butterfly pea flowers, stems removed (I use ArtfulTea)
- 1/2 cup water
- 1 1/4 cups powdered sugar (confectioners’ sugar)
- 1 tablespoon greek yogurt
Instructions
Cake
- Preheat oven to 350°F. Grease a 2-pound loaf pan (9x5-inch) with butter and line the base and sides with parchment paper.
- Add eggs, sugar, and vanilla extract to a large bowl and whisk until pale and light, approximately 1 minute. Add the greek yogurt and oil and whisk until thoroughly combined.
- Sift flour, baking powder, and salt into the bowl with wet ingredients. Then add the ground Earl Grey tea leaves. Using a spatula, fold gently until a few streaks of flour remain.
- Pour the batter into the prepared pan and bake on the center shelf for 50–55 minutes until golden brown, the sponge springs back, and a toothpick inserted into the center comes out clean. Cover cake with aluminum foil if it is browning too quickly. Cool cake in the pan on a wire rack for ten minutes, then remove from the pan to cool completely before glazing.
Glaze
- Combine the blue pea flowers and 1/2 cup water in a small pot and bring to a boil. Let it simmer for 5 minutes and the flower's color has leeched out. Strain the liquid and discard the flowers. In a bowl, mix the powdered sugar and yogurt, and a tablespoon of the blue coloring. If the glaze is too runny, add more powdered sugar, a tablespoon at a time, and mix until the desired consistency is reached.
- Pour glaze over cooled cake and set aside for ten minutes to allow glaze to harden. Slice and serve.
