EARL GREY TEA CAKE
This Earl Grey Tea Cake Loaf is a fragrant loaf infused with tea in two ways and then brushed with lemon and honey while still hot. This will be the tea cake to have on the table for an afternoon snack with a cup of Earl Grey!
Provided by Regina | Leelalicious
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat the milk in a small saucepan, and then steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
- Preheat oven to 325°F. Grease or line a 9x5 loaf pan.
- If your honey is semi-solid, melt together with the butter. Using an electric mixer cream together butter, honey and sugar in a mixing bowl. Add eggs one at a time and beat well after each addition.
- Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
- Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
- Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
- Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
- Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
- Let the loaf cool to room temperature before slicing into it.
Nutrition Facts : ServingSize 1 slice (out of 12), Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 49 mg, Sodium 132 mg, Fiber 1 g, Sugar 16 g, Calories 201 kcal
EARL GREY TEA CAKE
This cake is a winner on account of its lightly sweet flavor AND its delectable aroma. It made the Test Kitchen smell absolutely WONDERFUL while baking. This would be a terrific recipe to try for your next brunch, luncheon, or tea.
Provided by Doreen Fish
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Grease a 9 x 5 pan.
- 2. In a bowl whisk together the flour and salt to blend. Set aside.
- 3. In a bowl beat the butter, sugar, tea leaves and vanilla on medium speed until mixture is light and fluffy and the scent of the tea leaves begins to emerge. Add the eggs one at a time beating well after each one.
- 4. Gradually add the flour mixture in 3 parts beating until combined. Pour into pan.
- 5. Bake for 1 hour at 350 or until toothpick inserted comes out clean. Cool.
- 6. Glaze: Bring the water to a boil. Remove from heat and pour over the teabags and let steep for five minutes until very strong.
- 7. Remove tea bags and stir in powdered sugar. Drizzle over cake.
EARL GREY BLACKBERRY CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole milk, earl grey tea, unsalted butter, honey, large eggs, all purpose flour, baking powder, baking soda, kosher salt, vanilla bean, blackberry, unsalted butter, vanilla extract, powdered sugar, blackberry, edible flowers, earl grey tea, cake turntable, parchment paper round, offset spatula, bench scraper
Provided by Rachel Gaewski
Categories Desserts
Yield 12 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375°F (190°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line the bottoms with parchment paper.
- Make the cake: In a small pot over medium heat, combine the milk and 2 tablespoons of Earl Grey tea. Bring to a simmer, then remove from the heat, cover, and set aside to steep for at least 30 minutes, up to 1 hour.
- Strain the steeped milk through a fine-mesh sieve into a medium bowl and discard the tea leaves. Let cool to room temperature.
- In a large bowl, beat the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Add the honey and beat to combine. Add the eggs, 1 at a time, beating to incorporate before adding the next. The mixture will look curdled at this point, but will come together. Sift in half of the flour, the baking powder, baking soda, and salt and beat just until combined. Add the steeped milk and beat to incorporate. Sift in the remaining flour and beat until just combined. Add the vanilla bean seeds and remaining tablespoon of Earl Grey tea and beat to incorporate. The batter will be relatively thick.
- Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
- Bake the cakes for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack, 25-30 minutes.
- Make the frosting: In a small food processor, blend the blackberries into a smooth puree, about 30 seconds. Strain the blackberry puree through a fine-mesh sieve into a medium bowl, using a rubber spatula to push the mixture through. Discard the seeds and set the puree aside.
- In a large bowl, cream the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Mix in the vanilla. Sift in the powdered sugar, 1 cup (120 G) at a time, and beat to incorporate. Mix in the blackberry puree.
- Assemble the cake: Place the cardboard round on the cake turntable. Spread a dab of frosting in the middle and center 1 of the cakes on the round. Using an offset spatula, spread about 1 cup (115 G) of frosting evenly over the top of the cake. Spread evenly into a layer about ½-inch (1 ¼ cm) thick. Arrange half of the halved blackberries, cut sides down, on top of the frosting, pressing down gently into the frosting. Place another cake layer on top and repeat frosting with another cup of frosting and filling with the remaining halved blackberries.
- Top with the remaining cake layer. Dollop 1-1½ cups (115 G) of frosting on top. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with more frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin "naked" layer. Remove excess frosting from the bench scraper as necessary. Use the offset spatula to add more frosting to the sides to cover up any particularly bare spots and to smooth out the top and edges of the cake. Refrigerate cake for 20 minutes, until the frosting is set.
- Pile the whole and halved blackberries in the center of the cake and decorate with the edible flowers. Sprinkle lightly with loose Earl Grey tea leaves.
- Slice and serve.
- Enjoy!
EARL GREY SOAKED RAISIN CAKE
Make and share this Earl Grey Soaked Raisin Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine tea and raisins, stand for 10 minutes.
- Strain, reserve liquid.
- Combine butter and sugar in pan and melt over a medium heat.
- pour into large bowl and add 2 tblsp of reserved liquid.
- Cool then add eggs, combine well.
- Sift over flour, baking powder and a pinch of salt.
- Stir through drained raisins.
- Pour batter into well greased and floured 26 cm bundt tin.
- Bake 180 F for 40 minutes.
- Turn onto wire rack and cool.
Nutrition Facts : Calories 489, Fat 19.5, SaturatedFat 11.5, Cholesterol 115.2, Sodium 277.5, Carbohydrate 73.1, Fiber 2, Sugar 34.1, Protein 7.8
2-LAYER LEMON CAKE WITH EARL GREY TEA FROSTING
Provided by Michelle Lopez
Number Of Ingredients 16
Steps:
- Center a rack in the oven and preheat to 350 (F). Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
- In a medium bowl, whisk together 2 1/4 cups cake flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.
- In another medium bowl, whisk together 1 1/4 cups milk and 4 egg whites. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together 1 1/2 cups sugar and 2 teaspoons lemon zest on low speed, until the sugar is moist and fragrant. Add 1 stick of butter to the lemon and sugar mixture and beat at medium speed until the butter and sugar are very light and fluffy. Beat in 1/2 teaspoon of lemon extract, then add one third of the flour mixture, still beating on medium speed.
- Beat in half of the milk and egg mixture (from the third step), then beat in half of the remaining ingredients until incorporated. Add the rest of the milk and egg mixture, beating until the batter is homogenous, then add the last of the dry ingredients and continue beating until just incorporated.
- Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake 30 to 35 minutes, or until the cakes are well risen and springy to the touch. A toothpick inserted in the center of each cake round should come out clean.
- Transfer the cakes to a cooling rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up.
- While the cakes are still warm, poke both rounds all over with a fork. Make the lemon glaze by stirring together 1/4 cup sugar and 3 tablespoons lemon juice in a small bowl. Use a rubber spatula to divide glaze evenly and spread all over the tops of each cake round.
- When the cakes have cooled, frost each cake with Earl Grey tea frosting (recipe follows).
- Beat 2 egg whites in the bowl of a stand mixer fitted with a whisk attachment until the egg whites are foamy and thick. They should have the ability to mound, but not peak -- if they've started to peak, you've overbeaten the egg whites.
- In a saucepan, combine 1 cup sugar, 1/4 teaspoon cream of tartar, 1/3 cup strongly brewed Earl Grey tea, and 1/8 teaspoon salt. Boil for 3 - 4 minutes, or until all the sugar is dissolved.
- Begin beating egg whites (from the first step) again and slowly pour in the boiling sugar syrup (from the second step) in a slow stream. Continue to beat on high for 4 minutes or until stiff peaks form.
- Add 1/4 black tea by the tablespoon, beating after each addition. Continue to beat until frosting reaches desired consistency -- it took me about another 3 minutes or so. The whole process should take around 7 minutes. Use frosting immediately.
DOUBLE BERGAMOT EARL GREY TEA CAKE
Use loose leaf tea in the cake and brew the tea for the glaze. If you are using tea bags rather than loose leaf use about 5 tea bags for the cake. I have made muffins with the recipe too.
Provided by Samantha in Ut
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
- In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
- To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
Nutrition Facts : Calories 4882.5, Fat 211.7, SaturatedFat 124.8, Cholesterol 1545.5, Sodium 3994.3, Carbohydrate 699, Fiber 6.8, Sugar 504.6, Protein 59.2
EARL GREY TEACAKES
Fruit buns flavoured with aromatic tea and orange to be served toasted with lashings of butter
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h20m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Put the fruit and zest in a bowl and cover with the hot tea. Leave to steep overnight.
- Heat the milk in a small pan until hot but not boiling. Remove from the heat and add the butter, swirling the pan to help the butter melt and cool the milk. Leave to cool to hand temperature. Tip the flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl. Pour in the warm milk mixture, the egg and 1 tbsp of the tea from the soaked fruit. Mix with a wooden spoon to combine, then tip onto your surface and knead for 5 mins until smooth and elastic, adding a little more flour if the mixture is too sticky. Place in a clean, oiled bowl and cover with cling film, then leave in a warm place to rise for 2 hrs until doubled in size.
- Flour 2 large flat baking trays, knock all the air out of your dough and add the soaked fruit (drain the fruit first if you have any liquid left in the bowl). Knead the fruit into the dough until well distributed - you may need to add a little extra flour if the fruit makes the dough too sticky. Break into 6 pieces and shape into balls. Place on the floured baking trays, well spaced apart, and squash each down lightly with the palm of your hand. Cover loosely with oiled cling film, then leave to prove for 30 mins-1 hr, until doubled in size.
- Heat oven to 200C/180C fan/gas 6. Uncover the teacakes and bake for 25 mins, swapping the trays over halfway hrough cooking, until golden and hollow-sounding when tapped on the base. Brush each one with a little apricot jam and return to the oven for a further 1-2 mins. Leave to cool on a wire rack. Serve warm from the oven or split and toasted, topped with lashings of butter. Will keep in a tin for up to 4 days.
Nutrition Facts : Calories 549 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 35 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
EARL GREY SPONGE CAKE WITH HIBISCUS FROSTING RECIPE
Here's a recipe created from two of my favorite teas: an egg free earl grey sponge cake made with Earl grey tea and a creamy hibiscus tea (sorrel/zobo) frosting all in one cake!
Provided by Yummy Medley
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Bring 2.5 cups of water to a boil, and brew the 8 bags of tea for 5 minutes. And set aside.
- Preheat the oven to 340 degrees Fahrenheit. Butter and flour two 8-inch-wide and 3-inch-deep cake pans and set aside.
- In a bowl combine the dry ingredients: flour, baking powder, baking soda and salt, and set aside.
- In another bowl combine wet ingredients: the yogurt, 1 1/3 sugar, oil, 1 cup of earl grey tea (it can still be warm), and vanilla extract.
- Combine the wet and dry ingredients, and mix until fully combined. Be careful not to over mix.
- Split the cake mixture evenly between the two prepared cake pans and bake in the pre-heated oven for 25- 30 minutes or until a skewer or toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes, and then cool on a cooling rack. Wrap the cake in plastic wrap, and keep in the freezer until ready to ready to frost or for at least an hour.
- Simply warm 1 cup of sugar and 1 cup of the brewed earl grey tea over medium heat until the sugar is fully dissolved. Allow the syrup to completely cool before using.
- Heat the hibiscus petals in about ½ a cup of water for 5 minutes. Allow the hibiscus petals to steep in the water until it is completely cooled. Once the hibiscus tea is cooled, drain the petals and set aside.
- In a mixer, beat together on low speed, the butter and half of the powdered sugar.
- Add in 3 tablespoons of the concentrated hibiscus tea / zobo.
- Add in the remaining sugar and keep beating on low speed until the sugar is fully incorporated.
- Increase the speed of the mixer, and beat the frosting until it is light and fluffy. If you need to lighten the texture of the frosting, add more of the hibiscus tea/ zobo, a tablespoon at a time.
- Place one of the 8 inch cakes on a cake board and drizzle on the earl grey syrup to ensure that the cake is moist.
- Spread some of the frosting on top of the cake and place the second layer on top of that.
- Soak the second layer with more earl grey syrup and then smooth on more frosting to the top and sides of the cake.
- Optional: I stuck some roses (food safe roses) on top of the cake and decorated the sides with some coconut chips.
Nutrition Facts : Calories 520 kcal, ServingSize 1 serving
TEA CAKES WITH EARL GREY ICING
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 48 mini cupcakes
Number Of Ingredients 12
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.
More about "earl grey tea cake food"
EARL GREY LOAF CAKE WITH LEMON HONEY GLAZE - FOOD DUCHESS
From foodduchess.com
Reviews 12Category BakingCuisine AmericanEstimated Reading Time 6 mins
- Add cream/milk to a small saucepan over medium heat. Bring the milk to a simmer then immediately remove from heat. Place the tea bags into the milk and gently stir. Place a piece of plastic over the surface of the milk and place into the fridge to cool and steep for about 2 hours.
EARL GREY YOGURT CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (301)Servings 1
- Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. If you’re not sure what size your loaf pan is, measure it with a ruler from inside edge to inside edge for both the length and width. If you measure from the outside edge, you’ll get an inaccurate reading of the width of the pan, and your cake may end up overflowing! It's the actual empty space of the pan where the cake bakes that matters here, not the width of the entire pan including its edges.
- Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.
- Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract.
- Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.
EARL GREY TEA CAKE | FOOD&WINE IRELAND
From foodandwine.ie
- In a large saucepan combine the butter, brown sugar, sultanas, and currants with the water and the tea bags. Bring the mixture to the boil and allow to boil rapidly for 3-4 minutes. Take the mixture off the heat and allow to cool slightly for approximately 10-15 minutes. At this stage remove and discard the tea bags.
- Meanwhile sieve the plain flour, the mixed spice and the bread soda together. After sufficient time has elapsed, add the egg to the tea-infused fruit mixture and mix in completely. Add the spiced flour mixture to the pot as well and mix thoroughly.
UNUSUAL LOAF CAKE WITH EARL GREY TEA - CTV 2
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CHOCOLATE-EARL GREY CAKE RECIPE - REAL SIMPLE
From realsimple.com
4/5 (188)Total Time 2 hrsServings 10Calories 413 per serving
- Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
- Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan.
- Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes. Turn out of pan and cool. Dust with confectioners' sugar.
EARL GREY TEA BREAD RECIPE - RUBY TANDOH | FOOD & WINE
From foodandwine.com
Servings 6-8Total Time 3 hrs 10 minsCategory Bread + Dough
- Preheat oven to 350°F. Line a 9- x 5-inch loaf pan with parchment paper. Add tea bags to 1 1/4 cups boiling water, and let steep 10 minutes. Discard tea bags. Add prunes; let stand until some tea is absorbed and prunes are softened, about 10 minutes.
- Whisk together eggs in a large bowl until thoroughly blended; slowly stir in tea and soaked prunes. Stir in brown sugar and orange zest until just combined.
- Add flour, baking powder, and fine sea salt to tea mixture. Using a rubber spatula, gently fold until no streaks of dry flour remain.
- Pour batter into prepared loaf pan, and bake in preheated oven until a wooden skewer inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack, about 1 hour and 30 minutes.
EARL GREY TEA CAKES - 12 TOMATOES
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4.5/5 (4)Category DessertCuisine AmericanEstimated Reading Time 3 mins
- For the glaze, place all the ingredients in a heat-proof bowl and melt over a double boiler until the icing is melted, glossy, and smooth.
DANGEROUSLY DELICIOUS EARL GREY POUND CAKE RECIPE
From theminichef.com
4.2/5 (17)Category DessertCuisine AmericanTotal Time 2 hrs
- Start by greasing the loaf pan and cooling it in the fridge before getting started (cooling is optional)
- Sift the tea into the bowl. Don't worry about forcing the larger leaves through, as we will set these aside for brewing the tea
EARL GREY, LEMON AND POPPY SEED CELEBRATION CAKE
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Servings 16Total Time 1 hr 35 minsCategory DessertCalories 572 per serving
- Make the sugared flowers. Line a large baking tray with baking parchment, put the caster sugar on a plate and lightly whisk the egg white in a bowl.
- Using tweezers, take a flower and brush all over with egg white – making sure to get between the petals.
- Repeat with the rest of the flowers and set aside to dry in a cool, dry area for at least 6hr or, ideally, overnight.
EARL GREY TEA LAYER CAKE - ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
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- In a small pot, bring milk to a simmer. Add loose leaf earl grey tea, cover with a small plate and let it steep for 15-20 minutes. Once it's done, strain it to get rid of tea leaves and leave it to cool to room temperature before using.
- Bring water to a boil, combine it with tea leaves and let it steep for 5 minutes. Once the tea is done, strain it a small saucepan and combine with sugar. Cook on a medium to high heat until it thickens a bit and form a syrup. Leave it to cool to room temperature before using. (You're not going to use all of it in a cake, but it's hard to make it with smaller quantities.)
- Preheat your fan oven to 160°C (325°F) or 175˚C (350˚F) if you're not using a fan oven. Grease and line with parchment paper three 6 inch (15 cm) round cake tins. Alternatively, you can use two 8 inch (20 cm) round cake tins.
- In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 15 minutes. The moment you realize it's getting thicker, cook for another 2-3 minutes. It should be gloopy, almost like a pastry cream.
EARL GREY LEMON TEA CAKE - THE IRISH TIMES
From irishtimes.com
Servings 8Total Time 45 mins
- Preheat the oven to 190 degrees or 170 degrees if using a fan oven. Grease and line a 1½lb loaf tin with parchment paper, leaving a little parchment hanging over the sides.
- Put the milk in a small saucepan, over a medium heat and bring to a simmer. Once simmering, remove from the heat and add the tea bags or tea leaves, if using. Leave to infuse for 8-10 minutes.
- In a large bowl, cream the butter and sugar together until very soft, pale and fluffy. Add the eggs one by one, making sure each egg is fully incorporated before adding the next.
50 SHADES OF (EARL) GREY, RECIPES FOR TEA-LOVERS
From parade.com
Occupation ContributorEstimated Reading Time 7 minsAuthor Nicole WestonPublished 2015-02-18
- Homemade London Fog Tea Latte – a delicious and now retired Starbucks favorite featuring Earl Grey and vanilla.
- Earl Grey Rum Cake – combining two amazing flavors for a surprisingly sophisticated – and addictive – bundt cake.
- Earl Grey Shortbread Crust – a versatile tea-flavored tart dough will pair well with a variety of fruit and chocolate fillings.
- Earl Grey Tea Loaf Cake – the delicate flavor of Earl Grey really comes through in this dense, tender pound cake that is meant to be served for breakfast, not just dessert.
- Chocolate Dipped Earl Grey Shortbread – this recipe guilds the lily, adding an intense chocolate finish to delicate cookies.
- Earl Grey and Lemon Mug Cake – use your favorite tea cup to make this lemon zest and tea-laced microwave mug cake, which is ready to eat in less than five minutes!
- Lemon Poppyseed Yogurt Loaf Cake with Earl Grey Glaze – a wonderful glaze puts the finishing touch on this bake sale classic.
- Earl Grey Shortbread with Pistachios and Rose – like a tea blend, this recipe builds layers of flavor with herbs, flowers and nuts.
- Chocolate Earl Grey Tea Latte – a fragrant alternative to a coffee-based mocha to get your day started!
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