commoner and tea
A little kat told me about this intriguing recipe, I love earl grey, and I love cake so I think I'm going to make it.
I'm still watching what I'm eating so I'll make half, and make them into cupcakes to share.
Earl Grey Cake with Rhubarb Cream Cheese Glaze
(Adapted from this Earl Grey Tea Cakes recipe from Good Taste)
2 Earl Grey tea bags (about 3 tsp leaves)
60ml (1/4 cup) boiling water
80ml (1/3 cup) milk
100g butter, at room temperature
2 eggs
160g (2/3 cup) caster sugar
190g (1 1/4 cups) self-raising flour
For the glaze: (this made quite a lot of glaze for me, you could halve it if you like)
150g rhubarb, diced
Zest of 1 lemon
2 tbsp caster sugar and 1 tbsp water
125g cream cheese, softened
1 cup (150g) icing sugar, sifted
Preheat oven to 180°C (350°F). Grease and line a 20cm round cake tin. Empty the tea leaves from the tea bags into a cup and add the boiling water. Set aside for 3 minutes then add milk to cup.
Place butter and sugar in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy. Reduce speed to medium and add eggs one at a time, beating until smooth. With the mixer on low, gradually add flour and tea mixture, alternating between wet and dry ingredients. Beat until just combined.
Pour mixture into prepared tin and bake for 25-30 minutes or until golden and a skewer inserted in the cake comes out clean. Remove from the oven and set aside for 2-3 minutes before turning onto a wire rack to cool completely.
While the cake is baking and cooling, place rhubarb in a small saucepan on low heat with lemon zest, sugar and water. Stirring occasionally, simmer rhubarb until soft and cooked through, about 10 minutes. Remove from the heat and set aside to cool. Puree mixture in a food processor or blender. Place cream cheese in a large mixing bowl and beat until smooth. Add sifted icing sugar and rhubarb puree and beat until smooth. Pour over the top of cooled cake and serve immediately. Can be refrigerated overnight.
Instead of the rhubarb glaze, I'm going to make a very milk flavoured frosting, just like a cup of tea.
which reminds me, I'm not a big Starbucks person (mostly because I dislike coffee, and plus.... Tim Hortons!) but I had the bestttt drink ever. It's based off of the Kirin Afternoon Tea you can get in bottles, but I haven't seen any :( so I asked for an iced milk tea and the ever so nice (and charming) barista, after much contemplation gave it a shot, and it was amaazing. It takes a while for the tea to steep before they ice it, but it's totally worth it. You have to make sure they add the shot of vanilla because Starbuck's Earl Grey melange is quite bitter.. I really love Davids Tea 'Cream of Earl'. Perfect for icing. I don't particularly like Davids Tea, since hipsters have gotten their grimy paws all over drinking tea.. But I'll battle those plaid bastards for that mix.
I'm still watching what I'm eating so I'll make half, and make them into cupcakes to share.
Earl Grey Cake with Rhubarb Cream Cheese Glaze
(Adapted from this Earl Grey Tea Cakes recipe from Good Taste)
2 Earl Grey tea bags (about 3 tsp leaves)
60ml (1/4 cup) boiling water
80ml (1/3 cup) milk
100g butter, at room temperature
2 eggs
160g (2/3 cup) caster sugar
190g (1 1/4 cups) self-raising flour
For the glaze: (this made quite a lot of glaze for me, you could halve it if you like)
150g rhubarb, diced
Zest of 1 lemon
2 tbsp caster sugar and 1 tbsp water
125g cream cheese, softened
1 cup (150g) icing sugar, sifted
Preheat oven to 180°C (350°F). Grease and line a 20cm round cake tin. Empty the tea leaves from the tea bags into a cup and add the boiling water. Set aside for 3 minutes then add milk to cup.
Place butter and sugar in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy. Reduce speed to medium and add eggs one at a time, beating until smooth. With the mixer on low, gradually add flour and tea mixture, alternating between wet and dry ingredients. Beat until just combined.
Pour mixture into prepared tin and bake for 25-30 minutes or until golden and a skewer inserted in the cake comes out clean. Remove from the oven and set aside for 2-3 minutes before turning onto a wire rack to cool completely.
While the cake is baking and cooling, place rhubarb in a small saucepan on low heat with lemon zest, sugar and water. Stirring occasionally, simmer rhubarb until soft and cooked through, about 10 minutes. Remove from the heat and set aside to cool. Puree mixture in a food processor or blender. Place cream cheese in a large mixing bowl and beat until smooth. Add sifted icing sugar and rhubarb puree and beat until smooth. Pour over the top of cooled cake and serve immediately. Can be refrigerated overnight.
Instead of the rhubarb glaze, I'm going to make a very milk flavoured frosting, just like a cup of tea.
which reminds me, I'm not a big Starbucks person (mostly because I dislike coffee, and plus.... Tim Hortons!) but I had the bestttt drink ever. It's based off of the Kirin Afternoon Tea you can get in bottles, but I haven't seen any :( so I asked for an iced milk tea and the ever so nice (and charming) barista, after much contemplation gave it a shot, and it was amaazing. It takes a while for the tea to steep before they ice it, but it's totally worth it. You have to make sure they add the shot of vanilla because Starbuck's Earl Grey melange is quite bitter.. I really love Davids Tea 'Cream of Earl'. Perfect for icing. I don't particularly like Davids Tea, since hipsters have gotten their grimy paws all over drinking tea.. But I'll battle those plaid bastards for that mix.