Father's Day Recipe: Earl Grey Tea Cake

Earl Grey Tea Cake with Citrus Zest Icing

Treat Dad with a homemade cake this Father’s Day.  This one’s a cinch to make, the kids can participate and the whole family will enjoy.

Freshly baked and tested in The Drift Escentuals Kitchen - yum!

There are many recipes for Earl Grey Tea Cake, but this one from Soap Queen really caught my eye as it's a little different from the rest

1. It's presented as a round layer cake rather than a loaf - so you can dress it up as you like to be more ‘special occasion'.
2. The ingredients – it uses teas infused milk, wholemeal flour, yoghurt, honey and no eggs.
   

It has been test driven in The Drift Escentuals Kitchen and I can say it is lovely and moist and not too sweet.  Infusing the tea in milk also gives it a more subtle tea flavour.

Earl Grey Tea Cake with Zesty Citrus Icing (adapted from Soap Queen recipe)

1 1/2 cups   milk
6                   earl grey tea bags OR 6 tsp earl grey leaf tea
2 cups          wholemeal flour
1/2 cup        brown sugar
2 tsp             baking soda
1 tsp             baking powder
1/2 tsp         salt
80g               melted butter
1/2 cup        plain yoghurt (preferably greek style)
1/2 cup        honey
zest of 1/2   orange
zest of 1/2   lemon

1. Preheat oven to 180 C.
2. Prepare the tea infused milk.  If using leaf tea - add to milk and heat slowly over low heat until bubbles form around the edges.  Be careful not to let boil.  Once heated, cover and remove from heat and allow tea to steep for 30 minutes.  Strain tea from milk once finished.  If using tea bags - slowly heat the milk first, then add tea bags, stir, cover and allow to steep.
3. In a medium bowl - whisk together the flour, baking powder, baking soda and salt until combined.  Do not sift as you want to keep all the wholemeal fibre.  Set aside.
4. In a separate larger bowl - combine the melted butter with the yoghurt, honey and brown sugar.  Slowly add the milk mixture and stir well until combined.
5. Slowly add the dry ingredient mix into the wet mixture.  Add the lemon and orange zest too.  Stir until smooth.
6. Divide the batter between two greased 20cm round baking pans and bake for 10 - 15 minutes or until edges are golden brown and cake is cooked all the way through.
   
7. Remove from oven and allow to cool.  Meanwhile, make the icing...
   

Zesty Citrus Icing

1/2 cup         softened butter
250g              cream cheese at room temperature
3 cups           sifted icing sugar
1/4 cup         orange juice
1 tsp              lemon juice
zest of 1/2    orange
zest of 1/2    lemon

1. Ensure butter and cream cheese are at room temperature and cream together using hand held mixer or stand mixer.  Slowly add icing sugar.
2. Once fully mixed, add orange and lemon juice a little at a time until you reach the desired consistency.  Then mix in lemon and orange zest.  If it becomes too runny, slowly add more icing sugar.

Icing the Cake

1. Dollop icing in the centre of one cake.  Using a small rubber spatula, slowly spread to the edges.  Don't worry too much about going over the edge as you will also be icing the sides.
2. Place the 2nd layer on top of the cake and repeat with the icing.  Place some icing on the spatula to spread around the sides.  Turn the cake platter as you go rather than trying to navigate around the cake.
3. You can make the icing nice and smooth, or more rustic - up to you.  Finish by garnishing with orange slices and zest on the top.
4. Place in the fridge until ready to eat.
   

I hope you enjoy!  Let me know how you go - Nicole x