earl gray tea cake

this below is half batch
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Makes 10 tea cakes
Prep Time: 35 minutes
bake Time: 18 minutes

ingredients

Cakes

¼ cup (60 mL) 2% milk
2 Earl Grey tea bags (or 2 tsp/10 ml) of loose tea
1 ½ oz (45 g) milk chocolate, chopped
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar
1 tsp (5 mL) finely grated Meyer lemon zest*
2 large eggs, at room temperature
2/3 cup (100 g) all-purpose flour
1 tsp (3 g) baking powder
pinch salt

Frosting

½ cup (115 g) unsalted butter, at room temperature
2 cups (260 g) icing sugar, sifted
1 Meyer lemon*
1 tsp (5 mL) vanilla extract
decorator’s sugar and lemon slice jelly candies cut in half, for décor

用料  

earl gray tea cake的做法  

1. prep:
   soften butter

2. ---- milk tea mixture ------
   1. steam milk and tea on medium heat (do not boil) and then reduce the heat to medium-low and let the tea steep for about 5 minutes.  
   
   Remove the tea bags, squeezing them out well (or strain out the loose tea, if using)
   
   2. add the chocolate to the pot, whisking over low heat until melted.  Set aside to cool to room temperature.

3. ---- batter -----
   1. Beat the butter, sugar and lemon zest by hand, using electric beaters or in a stand mixer with the paddle attachment, on medium-high speed until well blended.  
   
   2. Add room temp eggs one at a time, beating well after each addition (don’t be concerned if the mixture does not appear smooth – it will smooth out once the flour and milk is added).
   
   3. sift in HALF dry ingredients (flour, salt, baking powder)
   
   4. add milk mixture
   
   5. sift in another HALF of dry

4. --- bake -----
   350F for 18 mins

小貼士

1.5 oz chocolate = 1/4 cup