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Lavender Earl Grey Tea Cakes Recipe

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3.9 from 4 reviews

Lavender Earl Grey Tea Cakes are delicate mini bundt cakes infused with the floral aroma of culinary lavender and the distinctive citrusy notes of Earl Grey tea. These soft, tender cakes are topped with a simple lavender-tinged icing, making them a perfect treat for tea time or any special occasion.

Ingredients

Lavender Earl Grey Cream

  • ½ cup milk
  • 3 Earl Grey tea bags or 1 tablespoon loose Earl Grey tea
  • 1 tablespoon dried culinary lavender

Cake Batter

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Simple Icing

  • 1 cup powdered sugar
  • 2 tablespoons water (or as needed to achieve desired consistency)
  • Drop of lavender food gel (optional)

Instructions

  1. Prepare Lavender Earl Grey Cream: Warm the milk in a saucepan over medium heat. Add the Earl Grey tea bags or loose tea along with the dried culinary lavender. Remove from heat, cover, and let steep for 10 to 30 minutes to extract a robust floral and citrus flavor. Discard tea bags and strain the mixture through a fine mesh sieve, removing lavender solids. Chill the lavender Earl Grey cream until cold.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly spray a mini bundt pan with baking spray and distribute evenly into the molds using a pastry brush to ensure non-stick surface.
  3. Sift Dry Ingredients: Combine the all-purpose flour, salt, and baking powder in a bowl, sift together, and set aside to incorporate air for a tender crumb.
  4. Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and granulated sugar until very light and fluffy, approximately 3 minutes. This step is essential to achieve a light texture in the cakes.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then incorporate the vanilla extract, mixing until well combined. Scrape down bowl sides as needed to ensure uniform mixing.
  6. Combine Wet and Dry Ingredients: Gradually beat in the sifted flour mixture on low speed just until combined. Then gently fold in the chilled lavender Earl Grey cream, taking care not to overmix, which can toughen the texture.
  7. Fill and Bake: Spoon the batter into the prepared mini bundt pan molds, using a small ice cream scoop or spoon, smoothing the tops as necessary. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Remove the cakes from the oven and allow them to cool slightly in the pan. Once cooled, invert the pan onto a cooling rack to release the cakes and cool completely.
  9. Prepare Simple Icing: In a small bowl, whisk together powdered sugar and 2 tablespoons of water until smooth. Adjust the consistency by adding more water or powdered sugar as needed. Optionally add a drop of lavender food gel for color. For application, either dip the tops of the tea cakes gently into the icing or spoon the icing over them, allowing it to drip down the sides for an elegant finish.

Notes

  • Steeping time for the lavender Earl Grey cream can be adjusted depending on desired flavor intensity; longer steeping yields stronger tea and lavender notes.
  • Room temperature eggs ensure better incorporation and a lighter batter.
  • Use culinary-grade lavender to avoid bitterness and ensure food safety.
  • Be careful not to overmix the batter after adding wet and dry ingredients to keep the cakes tender.
  • The mini bundt pans should be well greased to prevent sticking due to the intricate shapes.
  • Adjust icing thickness according to preference; thicker icing drips beautifully on these mini cakes.

Find it online: https://yumntasty.com/lavender-earl-grey-tea-cakes-recipe/