Dib Bakes

A tea lovers dream! This cake is the manifestation of a perfect cup of earl gray tea!

Recipe

Time: 2 hours

Yield: 1 eight inch cake

Ingredients

For the frosting:

• ¾ cup (180ml) heavy cream
• 4 teaspoons high quality loose Earl Grey tea
• ¼ cup (30g) confectioners’ sugar
• ½ cup (115g) mascarpone

For the cake:

• ½ cup (113g) softened butter, plus more for greasing the pan
• 1½ cups (190g) all-purpose flour
• 2 tablespoon loose Earl Grey tea from tea bags
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1cup (200g) granulated sugar
• 2 teaspoons freshly grated orange zest (from 1 large orange)
• 2 large eggs, at room temperature
• ½ cup (120ml) whole milk, at room temperature
• ¼cup (45g) finely chopped dark chocolate

Instructions

• Prepare the frosting: In a small saucepan, bring ½ cup heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour.
• Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper.
• In a medium bowl, whisk together the flour, tea, baking powder and salt.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary.
• Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.)
• Add the chocolate and fold it in using a spatula.
• Transfer the batter to the prepared pan and smooth the top.
• Bake just until a toothpick comes out with moist crumbs attached, 25 to 30 minutes.
• Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
  
• To finish the frosting, add the remaining ¼ cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes.
• Add the mascarpone and beat just until stiff peaks form. (Do not overmix.)
• Top the cake with the frosting to serve.
• Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

Tips and Tricks

This recipe is adapted from Samatha Seneviratne Earl Grey Tea Cake With Dark Chocolate and Orange Zest recipe.

Bake this with me!