Exquisite Earl Grey Citrus Tea Cake Recipe

Exquisite Earl Grey Citrus Tea Cake Recipe The fusion of Earl Grey tea with citrus in this cake creates an unparalleled flavor profile. Enhanced by the delicate garnish of candied kumquats and edible flowers, this cake is both a visual and gustatory delight.

Earl Grey Citrus Tea Cake Recipe Perfect for celebrations like baby showers or Mother’s Day, or simply as an indulgent treat, this Earl Grey Citrus Tea Cake is bound to impress.

Ingredients Earl Grey Citrus Tea Cake Recipe

For the Kumquats and Earl Grey Syrup

• 4 to 5 kumquats, thinly sliced into rounds
• 2 1/4 cups sugar, plus extra for rolling
• 1 tablespoon loose Earl Grey tea (from about 3 tea bags)
• Juice of 1 orange (about 1/3 cup)
• Juice of 1 lemon (about 2 tablespoons)

For the Cake

• 1 stick (8 tablespoons) unsalted butter, plus more for the pan
• 2 tablespoons loose Earl Grey tea (from about 6 tea bags, or 11 grams)
• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1 teaspoon pure vanilla extract
• 3/4 cup heavy cream, at room temperature
• Reserved Earl Grey syrup, for brushing

For the Whip Cream Topping

• 3/4 cups heavy cream
• 2 tablespoons crème fraîche
• 1/4 cup plus 2 tablespoons reserved Earl Grey syrup
• Edible food-grade flowers, for garnish

Instructions

Preparing the Kumquats and Earl Grey Syrup

1. Blanch the Kumquats: Earl Grey Citrus Tea Cake Place kumquat slices in a small saucepan with cold water. Bring to a boil, then remove from heat and drain. Repeat this process twice more.
2. Create the Syrup: In the same saucepan, combine 2 1/4 cups sugar with 3/4 cup water. Simmer until the syrup thickens, about 8 to 9 minutes. Add kumquat slices and simmer until translucent, about 30 minutes. Avoid stirring to prevent sugar crystallization; gently swirl the pan if needed.
3. Dry the Kumquats: Drain the slices, roll them in sugar, and dry on a rack for 4 to 5 hours.
4. Infuse the Syrup: Return the syrup to a simmer, remove from heat, and steep with the tea for 5 minutes. Add orange and lemon juice, cool to room temperature, and refrigerate until needed.

Making the Cake

1. Infuse the Butter: Melt butter in a medium saucepan over medium heat. Add tea leaves, reduce heat to low, and steep for 5 minutes. Strain, then refrigerate the butter until solid, about 30 minutes.
2. Preheat and Prepare the Pan: Preheat the oven to 350°F. Grease a 9-inch cake pan and line with parchment paper.
3. Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
4. Cream Butter and Sugar: Beat the cooled butter and sugar until fluffy, about 5 minutes. Beat in eggs one at a time, followed by lemon zest, orange zest, and vanilla.
5. Incorporate Dry Ingredients: Gradually add the cream, then the flour mixture, beating until just combined.
6. Bake the Cake: Spread the batter in the prepared pan and bake until golden brown, 40 to 45 minutes. A toothpick inserted should come out clean.
7. Brush with Syrup: While the cake is warm, brush with some of the reserved Earl Grey syrup. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Preparing the Whipped Cream Topping

1. Whip the Cream: In a stand mixer, whisk the cream and crème fraîche until frothy. Gradually add 1/4 cup of the Earl Grey syrup, whipping until firm peaks form.
2. Pipe and Garnish: Transfer whipped cream to a piping bag. Pipe over the cooled cake in desired pattern, leaving a small border. Drizzle with remaining syrup and garnish with candied kumquats and edible flowers.

Serving and Storing

• Serve immediately.
• Refrigerate leftovers in an airtight container.
• Use any remaining syrup to sweeten beverages or as a topping for desserts.

By following these detailed steps, you will achieve a perfect Earl Grey Citrus Tea Cake that is sure to impress with its unique flavors and elegant presentation.