Double Bergamot Earl Grey Tea Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Use loose leaf tea in the cake and brew the tea for the glaze. If you are using tea bags rather than loose leaf use about 5 tea bags for the cake. I have made muffins with the recipe too. Ingredients:
2 cups flour |
1 cup softened butter |
2 tablespoons double earl grey tea or regular earl grey tea |
1 teaspoon vanilla |
1 teaspoon salt |
1 1/3 cups sugar |
5 eggs |
3/4 cup water |
4 earl gray tea bags |
2 cups powdered sugar |
Directions:
1. Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
2. In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
3. To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
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