Earl Grey Cake With Chocolate Lavender Frosting Recipe 465 Food

EARL GREY AND LAVENDER CAKE

Steps:

• Set your over to 170°C/150°C Fan/340°F/Gas mark 3.
• Cut out circles of greaseproof (parchment) paper to cover the bases of your sandwich tins, grease the tins all over with some softened butter and then place the paper on the base and give it a light greasing too.
• Tip the contents of your Earl Grey tea bags into your pestle and mortar and add your culinary lavender, grind both until fine.
• Sift together your flour, baking powder, bicarbonate of soda (baking soda) and salt and set aside.
• Using the whisk attachment, beat your eggs and sugar. Start on a low setting and turn up to fast once combined. This will take less than a minute to achieve. Once the mixture is frothy with little bubbles on top and has turned a paler yellow it is ready.
• Add your yoghurt, oil and vanilla extract and whisk until just incorporated.
• Replace your whisk attachment with the paddle attachment, add half of your flour mixture and mix in on a low setting, when incorporated mix in the rest along with your ground culinary lavender and Earl Grey tea. Stop once incorporated and just mixed in, do not overmix.
• Transfer to your prepared cake tins ensuring equal amounts of batter are added to each tin.
• Bake on separate shelves in your oven for about 35 minutes, or until golden all over and a skewer inserted into the centre comes out clean.
• Leave to cool in the tins for 5-10 minutes before inverting onto a cooling rack to fully cool.
• Place your culinary lavender and milk into your small saucepan and heat until bubbles just start to appear on the top.
• Set aside and leave to infuse and cool for 20 minutes, then strain using your sieve of tea strainer and discard the lavender.
• Using the paddle attachment, beat your softened butter until it is nice and spreadable.
• Leaving your mixer running on low, gradually add large spoonfuls of your sifted icing sugar, letting each one mostly beat in before adding another.
• Once you have added about half of your icing sugar pour in your lavender flavoured milk and beat in, then continue with your icing sugar until it has all been added.
• Ensure the buttercream is fully beaten and no icing sugar remains, then split it equally into 2 bowls.
• Add a little purple food colouring to one bowl and mix in thoroughly.
• Cut the end off your piping bag and add your piping nozzle. The nozzle should protrude through the end and the bag should fit tightly around it.
• Take one of your palette/butter knives and scoop half of your purple buttercream up and add it to one side of the bag. Do the same with half of your uncoloured buttercream on the other side.
• Holding the bag vertically above the edge of one of the tiers of your cake (base side up), gently squeeze so as to add a star-shape of buttercream, repeat around the edge of the cake.
• Then fill in the centre by just piping in a circular fashion.
• Refill your piping back with purple and uncoloured buttercream as per above.
• Add the top tier of the cake and ice all over with star shapes, fill in any spaces with smaller piped star shapes so that the cake is completely covered.

EARL GREY CAKE WITH CHOCOLATE LAVENDER FROSTING RECIPE - (4.6/5)

Steps:

• Add milk to a small saucepan. Split the vanilla beans, scrape the seeds into the milk, and add the scraped pod to the saucepan, as well. Bring the milk to a simmer over medium low heat. Remove pan from heat and add tea bags. Cover the pan and let steep for 20 minutes. Remove tea bags, squeezing them to get as much liquid back into the milk. Remove vanilla bean pod. Pour milk into a measuring cup and make sure you still have 1 cup of milk. If the liquid has reduced, add a bit more milk so you have a full cup. Let the tea milk cool to room temperature. Preheat oven to 350°F. Brush Cake Magic onto the bottoms and sides of two 8-inch cake pans. (Alternately, grease and flour the cake pans.) In a large bowl, whisk together flour, baking powder, ground tea leaves, and salt, then set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, 5-6 minutes. Add the eggs, one at a time, mixing until fully incorporated after each addition, scraping down the sides and bottom of the bowl as needed. If using, add the Bergamot extract. Pour in the flour mixture in three additions, alternating with the tea milk, starting and ending with the flour mixture. Mix until the final bit of flour is just combined. Divide the batter evenly between the prepared cake pans. Bake for 40-45 minutes, until a cake tester or toothpick inserted in the center of the cake comes out clean. Cool cake layers in their pans on a wire rack for 15 minutes, then carefully turn the cake layers out to cool completely directly on the wire racks. Make the Frosting: In a large saucepan, bring the milk to a simmer over medium heat. Add the lavender, cover, and remove from heat. Let steep for 20 minutes. Strain out the lavender. Return the milk to a simmer over low heat. In a large bowl, whisk together sugar, cornstarch, egg and yolk. Slowly pour about half of the milk into the egg mixture to loosen it up, whisking constantly with your free hand. Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly, until combined. Turn burner up to medium heat and whisk until the mixture thickens and bubbles start blipping up to the surface. Cook for another minute, timing accurately. The mixture will get quite thick. Transfer the custard to a large mixing bowl (preferably the bowl of your stand mixer if you have one, because you'll be whipping it up in there later). Press plastic wrap against the surface of the custard and chill in the refrigerator until room temperature, about 2 hours. (You can also chill it overnight; it's okay if it gets cold.) Place the bowl of cooled custard onto your stand mixer fitted with the whisk attachment. Whip on medium high speed until smooth and creamy. Begin adding butter, a few slices at a time. Add the salt and continue to whip until all the butter has been incorporated. Switch the paddle attachment and beat for a few more minutes, until the frosting is silky. Place chocolate in a microwave safe bowl and microwave in 10-20 second intervals, stirring after each, until the chocolate is all melted. Pour the melted chocolate into the frosting and beat until combined and uniform, scraping down the side of the bowl a few times to make sure everything is incorporated. Use the frosting immediately or refrigerate until ready to use. (After refrigeration, the frosting will need to come to room temperature and be whipped again for several minutes until it gets smooth.) Assemble the cake: If necessary, level your cake layers with a serrated knife. Place one cake layer on a cake circle or plate. Add about a cup of frosting to the top of the cake layer and spread evenly over the surface with an offset spatula. Place the second cake layer on top, wiggling it around so the top is level. Work the remaining frosting over the top and down the sides of the cake with your offset spatula. To get the lines like I have on my cake, place your offset spatula on the frosting at a slight angle, apply light pressure, and spin the cake on a cake turntable, working the offset spatula in an upward spiral until you reach the top. Garnish with fresh or dried lavender, if desired

TEA CAKES WITH EARL GREY ICING

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 TORTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking parchment, so the paper comes about 2.5cm above the sides. Stir the Earl Grey tea into the hot milk.
• Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Then stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites through the chocolate mix and scrape into the tin. Bake for 30-35 mins - it should still have a slight wobble. Then cool completely in the tin.
• Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.