Description
Delight in the floral and citrusy notes of these Lavender Earl Grey Tea Cakes, perfect for an elegant teatime treat. Infused with fragrant Earl Grey tea and delicate lavender, these moist mini Bundt cakes are topped with a simple, sweet icing that drips enticingly down the sides.
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
Tea Cakes
- 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 (adjust as needed for consistency)
- Drop of lavender food gel (optional)
Instructions
- Prepare the Lavender Earl Grey Cream: Warm the milk gently in a saucepan. Add the Earl Grey tea bags or loose tea along with the dried lavender. Remove from heat, cover, and steep for 10–30 minutes depending on desired intensity. Strain out all solids and chill the infused milk until cold.
- Preheat and prepare the pan: Heat the oven to 350℉ (175℃). Spray your mini Bundt pan thoroughly with baking spray, then use a pastry brush to ensure the spray covers all molds and crevices for easy cake release.
- Sift dry ingredients: In a bowl, sift together the all-purpose flour, salt, and baking powder. Set aside.
- Cream butter and sugar: Using an electric mixer on medium speed, beat the softened butter with sugar for about 3 minutes until very light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until combined.
- Combine dry ingredients and lavender cream: On low speed, beat in the sifted flour mixture just until combined. Then gently beat in the chilled lavender Earl Grey cream until the batter is smooth but do not overmix to keep the cakes tender.
- Portion the batter: Use a small ice cream scoop or spoon (or pipe from a zip-top bag with a cut corner) to fill the mini Bundt molds evenly. Smooth the tops as needed. Tap the pan gently on the counter a couple of times to release air bubbles.
- Bake: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool slightly, then invert onto a cooling rack.
- Make the simple icing: Whisk together powdered sugar and 2 tablespoons water, adjusting with more sugar or water to achieve a thick consistency that will drip slowly. Optionally add a drop of lavender food gel for color.
- Glaze the tea cakes: Dip the tops of the cooled tea cakes into the icing or spoon it over them, letting the icing drip enticingly down the sides. Allow icing to set before serving.
Notes
- You can make this recipe in a full-size 10-cup Bundt pan by doubling the ingredients and increasing the baking time to 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- When spraying the mini Bundt pan, using a pastry brush to distribute oil into every crevice ensures the tea cakes release easily after baking.
- To quickly bring eggs to room temperature, place them in a bowl of warm water for 5 minutes before use.
- To evenly distribute batter in the molds, piping from a zip-top bag with a cut corner is very effective; alternatively, use a small scoop.
- Tap the filled pan on the counter just before baking to remove air bubbles for a smoother finish on your tea cakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
