Earl Grey Tea Cakes

I baked this a couple of months back. I like to use Nordic wares for butter cakes as I found that they bake well. The shape also came out beautifully when unmould. This is one of the moulds which I like very much - Rose. However, this cake a little to the dry side. Would be better if my earl grey was more fragrant too. Will add more milk in future.
Recipe for Earl Grey Tea Cakes, from Okashi, adapted from Anncoo.
(Makes 11 rose and a mini loaf)

150g Plain flour
1/8 tsp Baking powder
150g Unsalted butter, softened
130g Icing sugar
1/2 tbsp Honey or Glucose/golden syrup
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
(I omitted the lemon syrup)

  1. Preheat oven to 150C. 
  2. Sift flour and baking together twice, set aside.
  3. Beat butter, icing sugar and honey together until light and very fluffy. 
  4. Gradually add eggs and beat well, then add salt, tea dust, ground almonds, lemon zest and milk. Mix well.
  5. Add flour mixture and fold through completely using a spatula. Surface of batter should be glossy and smooth.
  6. Pour batter into prepared loaf tin and bake for 25 mins or skewer inserted into the center of the cake comes out clean.
  7. Note that the baking time may vary according to your oven and the size of your pans.
  8. When the cake is done, unmould cake and place cake on a wire rack to cool completely before serving.
  9. Enjoy with a cup of coffee.


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