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Julie’s sweet tea cakes deserve to be eaten pinky out.
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INGREDIENTS
2/3 cup milk
5 Earl Grey tea bags
7 oz unsalted butter
1 cup sugar
1 tsp vanilla
3 eggs, at room temperature
2 cups all purpose flour
1 tsp lemon zest, finely grated
1 1/3 baking powder
Earl Grey glaze:
1 ½ cups icing sugar
¾ oz butter
3-4 Tbsp Earl Grey tea (strongly steeped)
1-2 drops of purple food coloring (for a lilac color)
RECIPE
Place the milk in a microwave-safe bowl, and heat it for 90 seconds or until it is hot but not boiling. Add the tea bags and stir briefly. Cover with a piece of foil.
Infuse the hot milk for 12-15 minutes, until the milk is a caramel color and very fragrant.
Pour the milk through a wire strainer into a measuring cup, to remove the tea bags. Squeeze the bags over the milk to extract all of the flavor. You should have 1 cup of milk. Cool until the milk is room temperature.
Preheat the oven to 325 F. Grease an 8-inch cake tin and line it with baking paper.
Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs one at a time, beating well after each addition. Using a spatula, fold in the flour, lemon zest, baking powder and milk until combined.
Spoon mixture into prepared tin and smooth the surface with the back of a spoon. Bake for 1 hour until a skewer comes out clean. Leave the cake in the tin for 5 minutes before turning it out onto a wire rack to cool completely.
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.
Cut the cake into even squares and cover entirely with the glaze. Let dry on a wire rack positioned over a baking sheet to catch the drips. Decorate with edible flowers.
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