This Lavender and Early Grey tea cake marks a trend for me:
I’ve really started to love not-too-sweet cakes.
Last week I made a chocolate cake and declined the opportunity to slather it in buttercream frosting, instead filling it with strawberry jam and finishing it with just a dusting of powdered sugar.
This week’s cake?
This tea cake– in the Irish tea cake tradition– is dense and flavorful, but not too sweet or cloying. Originally, it was supposed to just be vanilla flavored, but I remembered that I had some loose leaf tea leaves laying around that would add a really nice punch to the batter.
I bought Lavender Earl Grey loose leaf tea from Adagio teas a while back and have vowed to use up my tea stash before buying any new brews.
This recipe was only slightly adapted from Let’s Dish Recipes.
Lavender Earl Grey Tea Cake
- 1/2 cup milk (almond, soy, or coconut works fine, too)
- 1/4 cup tea leaves
- 1/2 cup butter, softened (vegan butter works great)
- 1 cup white sugar
- 2 eggs (or comparable egg substitute of choice)
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 350* and prep a 9″ round cake pan with butter or cooking spray.
- In a small pot over low heat, warm your milk mixed with your tea leaves. Watch carefully to make sure the milk does not scald, and remove after 2-3 minutes of light simmering. Chill well.
- In a large bowl, cream together butter and sugar. Add the two eggs and vanilla extract.
- In a separate bowl, combine the flour, baking powder and salt. Stir together and then slowly add to the butter mixture.
- Once the flour is combined, strain in your chilled milk and mix thoroughly. You will notice bits of tea leaves in the milk, but as long as they’re small it won’t impede the texture of the cake.
- Pour into a prepped 9″ baking pan, and place in the center of your oven for 30-35 minutes, or until cake is cooked thoroughly and a toothpick inserted into the center of the cake comes out clean.
- Cool completely then turn out onto a serving dish. Lightly dust with powdered sugar, or top with whipped cream as you like!
We could barely wait for ours to cool before slicing. It’s JUST that good!