Earl Grey tea cake
These fragrant Earl Grey tea cakes are flavored with loose leaf tea and orange zest for a delicate flavor in every bite. Dark chocolate chunks add extra richness and balance out the sweetness perfectly. Perfect for any tea lover!
Equipment
- medium mixing bowl
- 4 ramekins (see notes for alternatives)
- Stand or hand mixer
Ingredients
- 1/4 cup (60g) water
- 2 tbsp Earl Grey tea
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- zest of 1 medium orange
- 1/2 tsp vanilla extract
- 2 eggs
- 1 1/2 cup (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (60g) milk
- 100 g dark chocolate, chopped
Instructions
- Preheat oven to 350°F and grease your ramekins.
- Brew the Earl Grey tea. Mix 1/4 cup of boiling water with 1 tbsp of the Earl Grey loose leaf tea. Let steep for 3 - 5 minutes. Strain out the leaves, squeezing the leaves to press out the liquid. Set aside.
- Mix together the flour, baking powder, salt, and remaining 1 tbsp of Earl Grey loose leaf tea. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy. Add the orange zest and vanilla extract and mix on low speed until incorporated.
- Add the eggs one at a time, mixing well each time. Then, add the flour mixture, mixing until just incorporated. Mix in the milk and Earl Grey tea. Be careful not to overmix, as this can make your cake stiff. Fold in the dark chocolate chunks.
- Pour the batter into the ramekins. Place the ramekins on a baking tray. Place the tray in the center rack of the oven and bake for 28 - 30 minutes until golden brown on the edges and a toothpick inserted into the center comes out clean (melted chocolate is okay).
- Remove from the oven and enjoy!
Notes
- Ramekin alternatives:
- Muffin tin - The recipe should make about 6 standard muffins. Feel free to double it for a 12-count muffin tin and adjust the baking time accordingly. I would start with 20 - 25 minutes.
- 9'' x 5'' loaf tin - If you want to use a loaf tin, I would recommend doubling the recipe and adjusting the baking time accordingly. The recipe as written will be too small for a loaf tin. I would start with 45 - 50 minutes.
- 8'' baking tin - If you would like to make a larger cake, I would recommend using an 8'' round cake tin and adjust the baking time accordingly. I would start with 30 - 35 minutes.
- To make the tea extra fine, you can pulse in a blender or grind with a mortar and pestle before adding to the flour.