Earl Grey Tea Cake
No time to bake? Buy a similar cake online and have it delivered to you.
Preparation time: 30 minutes | Cooking time: 30 minutes
Ingredients
- Oil cooking spray
- 250g butter, softened
- 250g caster sugar
- 1 tsp vanilla
- 5 eggs, room temperature
- 250g self-raising flour
- 1 tsp baking powder
- 1 Earl Grey tea bag (leaves only, finely crushed) or 1 tsp loose leaf Earl Grey
- ¼ cup milk
Earl Grey Syrup
- 1 cup water
- 1 Earl Grey tea bag
- 1 cup caster sugar
- ½ tsp vanilla
To Decorate
- 450ml cream
- 3 tsp vanilla sugar
- Edible flowers
Directions
- Preheat the oven to 160°C. Line the bases of two 20cm round tins and spray well with nonstick spray. Beat the butter and sugar with an electric mixer for 3 minutes until light and fluffy. Add the vanilla, then the eggs one at a time, beating until combined. Remove from the mixer and sift in the flour and baking powder from a height. Fold in along with the Earl Grey tea leaves, using the milk to loosen the batter.
- Divide between the two tins, smooth the tops, and bake for 25–30 minutes. Cool completely in the tins. These can be made a day ahead — just wrap in clingfilm once cooled.
- While the cakes bake, make the syrup: combine the water, tea bag, and sugar in a small saucepan and boil until syrupy. Add the vanilla and leave to cool completely.
- To assemble, whip the cream and vanilla sugar to soft peaks. Place one cake on a serving plate, poke holes over the surface, and drizzle with Earl Grey syrup. Spread half the cream over the top. Place the second layer on top, repeat with the syrup and holes, then spoon over the remaining cream. Finish with edible flowers.
