Earl Grey, A Versatile Winner

These Earl Gray mini cakes should not be missed at your next tea moment

Tea, I can read about it for hours, talk about it, dream about it, drink it, but also bake with it. The combination with tasty snacks is really a match “made in heaven” for me! So when I can get back into the kitchen to try out a new recipe, I’m a happy person.

Once it’s in the oven, I make myself a cup of tea and enjoy the wonderful smells that fill the kitchen. What does a man want more?

Photoshoot

These Earl Gray mini cakes almost didn’t make it to the photo shoot and are a great success here at home! I would like to share the recipe with you so that you too can enjoy a cup of tea with such a delicious cake next time. But I must warn you! They are addictively delicious and it probably won’t stop at just 1 cake.

Do you still dare? Then the recipe follows below.

To work.

Ingredients:

  • 120 ml milk
  • 2 teaspoons loose Earl Gray tea (finely ground)
  • 2 large teaspoons of loose Earl Gray tea in bags
  • 120 grams of butter, melted and slightly cooled
  • 2 tablespoons of honey
  • 150 grams of sugar
  • 2 eggs
  • 200 grams of flour
  • 1 teaspoon baking powder
  • Lemon zest of 1 lemon

Glaze:

  • Powdered sugar
  • Lemon juice

This is how you make it:

  • Heat the milk in a saucepan, place the tea bags in the milk and let it steep for about half an hour.
  • Preheat the oven to 160°C and prepare your baking tins. I used small rectangular silicone molds and placed a piece of baking paper in them.
  • Mix the butter, honey* and sugar together with a mixer. Add the eggs 1 by 1, making sure the egg is completely incorporated before adding the next one. 
  • Add flour and baking powder and mix well so that it forms a nice batter.
  • Remove the tea bags from the milk and squeeze as much liquid as possible from the bags. Add the milk, lemon zest and finely ground tea and mix everything well again
  • Pour the batter into the molds. Fill the mold approximately 2/3 full.
  • For my own convenience, I placed the molds on a baking tray so that I could easily put them in the oven at once.
  • The cakes go into the oven for about 20 minutes. Enough time for a cup of tea while waiting. Are you sure your cakes are ready? I use a skewer for this. I stick this in a cake and when it comes out clean, it is ready.

The hardest part

Now comes the hard part……..waiting for the cakes to cool enough for the frosting. Here I had to tip a few over the proverbial fingers. “But mom, it smells so good!”

The glaze is simple; Add a few tablespoons of icing sugar and lemon juice until you have a nice paste. Just liquid enough to “drizzle” over your cakes. I finished it off by sprinkling some lemon zest over the cakes.

For me personally, Earl Gray is a very nice option because of the floral and citrusy of the bergamot. If you don’t like Earl Grey, you can of course also experiment with other tea varieties. 

For example, if you use Chai you get a slightly spicier cake, but if you choose Rooibos you get a more fruity variant.

Enjoy your meal and let us enjoy your cakes through our socials!

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