Take a tea break. There is cake. A tea cake! That’s a cake with tea. A wonderfully sweet and tender Earl Grey sponge cake. The only question left is, do you take tea or coffee to the cake?
My shelf is always well equipped with tea. Sometimes it is so crammed, that you have I have to watch out for falling tea packages when I open it. That’s how fully loaded my shelf is – with different kinds of teas. My favorites are herbal teas, black tea, green tea, matcha, English breakfast tea, and Earl Grey tea. Every now and then, a fruit tea can be found in between the other ones. Soooo, why not bake a tea-cake? Right, let’s do this!
I decided for the elegant, and classy Earl Grey tea, flavored with bergamot, a citrus fruit. That’s a really good combination.
This cake impresses with its fluffy, tender dough, surrounded by the perfectly baked outer layer of cake. With a hint of vanilla and a fine Earl Grey tea taste. The cake is made quickly and tastes delicious on every occasion. On top, a blob of plant-based cream goes great with this cake.
For special occasions, you can cover the cake with icing. You can also flavor the water, or the vegetable milk you use for the icing, with Earl Grey tea. Or just top the cake with some sifted powdered sugar.
Enjoy!
Recipe (springform ∅24cm):
115g plant-based butter, room temperature
200g sugar
2 tbsp plant-based yogurt, room temperature
1 tsp vanilla extract
250g flour
4 tbsp corn starch (put it through a sieve, corn starch tends to clump)
3 tsp baking powder
250g vegetable milk
2 pieces Earl Grey tee bags
Baking: at 170° Celsius, for 45 to 50 minutes
Butter and dust the springform.
Heat the plant-based milk on medium heat. Place the Earl Grey tea bags in the milk and leave it there for 4 to 8 minutes depending on the instructions for your tea (read the instructions on the package). Afterwards, remove the teabags but do not squeeze it out to avoid bitterness. Then let the milk cool down.
Beat the room warm plant-based butter with the sugar until it gets frothy.
In the meantime mix the flour, baking powder, and corn starch.
When butter and sugar get frothy add slowly and carefully the vanilla extract and the yogurt.
Now add all the dry ingredients (flour, baking powder, corn starch) spoon by spoon alternating with the milk and let the blender mix everything.
Fill the finished dough into the prepared cake pan. Spread the dough to the edges.
Place the cake in the preheated oven.
When the cake is ready, take it out of the oven and let it chill out. Then you can top it with some sifted powdered sugar.
Done!
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