EARL GREY TEA CAKE
This cake is a winner on account of its lightly sweet flavor AND its delectable aroma. It made the Test Kitchen smell absolutely WONDERFUL while baking. This would be a terrific recipe to try for your next brunch, luncheon, or tea.
Provided by Doreen Fish
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Grease a 9 x 5 pan.
- 2. In a bowl whisk together the flour and salt to blend. Set aside.
- 3. In a bowl beat the butter, sugar, tea leaves and vanilla on medium speed until mixture is light and fluffy and the scent of the tea leaves begins to emerge. Add the eggs one at a time beating well after each one.
- 4. Gradually add the flour mixture in 3 parts beating until combined. Pour into pan.
- 5. Bake for 1 hour at 350 or until toothpick inserted comes out clean. Cool.
- 6. Glaze: Bring the water to a boil. Remove from heat and pour over the teabags and let steep for five minutes until very strong.
- 7. Remove tea bags and stir in powdered sugar. Drizzle over cake.
TEA CAKES WITH EARL GREY ICING
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 48 mini cupcakes
Number Of Ingredients 12
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.
- Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.
- Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.
CHOCOLATE EARL GREY COOKIES
An intriguing combination of Earl Grey tea and chocolate in a soft, cake-like cookie.
Provided by Know-Nothing Gourmet
Categories Desserts Cookies Drop Cookie Recipes
Time 23m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed.
- Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.
- Bake in preheated oven for 8 minutes.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 11.8 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 67.9 mg, Sugar 5.6 g
CHOCOLATE EARL GREY TEA CAKE
Make and share this Chocolate Earl Grey Tea Cake recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h40m
Yield 1 10inch angel cake
Number Of Ingredients 13
Steps:
- Preheat oven 325 degrees.
- Place rack to centre.
- Grease 10 inch angel food pan.
- Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
- Let steep 6 minutes.
- Remove tea bags, squeezing any liquid into the cup.
- Let cool to room temperature.
- Melt chocolate in the top of double boiler until smooth.
- Remove let cool.
- Puree marmalade in processor or through a sieve. Set aside.
- Using electric mixer beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in the melted chocolate.
- Now stop using mixer and use the wooden spoon, for combining.
- Stir in the marmalade, walnuts, and vanilla.
- Combine the flour, baking powder in a bowl.
- Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
- Bake until tester comes away clean-- about 60- 70 minutes.
- Transfer to wire rack and cool 15 minutes.
- Using a sharp knife cut around the edges to loosen then turn out.
- Cool completely.
- Bring the cream to a boil, and pour over the chopped chocolate.
- Let stand to melt.
- stirring now until smooth.
- Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
- Cover with a dome top.
- Store at room temperature.
- Can be made the day before serving.
Nutrition Facts : Calories 6959.1, Fat 493.4, SaturatedFat 284.5, Cholesterol 1920.1, Sodium 1259.3, Carbohydrate 664.5, Fiber 76.8, Sugar 336.8, Protein 125.7
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