Have you ever had a cake flavoured with tea? I had only had tea with my cake before I made this one! This lovely luscious cake tastes like tea and cake in one and is so delicious I will make it over and over again!
I came up with the idea of baking a cake flavoured with Earl Grey tea when I had to write a recipe for something that called for tea as a main ingredient. I love the scent of Earl Grey so I decided right away that would be my choice of tea to use in the cake.
Earl Grey is black tea flavoured with the citrusy flavoured leaves of the bergamot orange. Most tea-flavoured recipes call for using only the liquid from steeping the tea leaves in boiling water or using teabags. I wanted quite strong Earl Grey flavour and scent so decided to experiment with adding the soaked leaves as well. I was worried this may make the cake bitter but to my surprise it didn’t at all and I even got black speckles in the cake that looked really lovely.
Use the best loose Earl Grey tea you can find so you can really smell the tea in the cake and grind the leaves only if they are too big. Tea from teabags is too fine.
I usually add vegetables such as carrots, courgettes, squash or beets to cakes for more fibre, flavour and moisture. Carrots worked really well in this one and made it really soft and moist. For more texture and flavour I also replaced some of the flour with finely ground walnuts which also worked very nicely instead of using bits like in regular carrot cakes.
This is one of those cakes that get better after a couple of days. Using olive oil instead of butter makes it very moist and helps the tea flavour to come through beautifully. Decorate your cake with a little icing sugar instead of icing if you want to cut calories. If you prefer to ice the cake I recommend butter cream flavoured with real vanilla seeds or vanilla paste if that’s available. The flavour of vanilla icing nicely complements the flavour of this cake.
Paper doily for decoration