Tag Archives: lemon tea icing

Earl Grey Tea Cake with Lemon Tea Icing

22 Jan

I drink tea but I don’t particular drink tea every day. Earl grey is my favorite black tea. Every time I drink it, its fragrance and unique taste still linger in the cup and in my mouth  afterward. I was super excited when I saw the recipe. I had never made tea cake before. The idea of using tea in baking excites me. The most exciting thing is this recipe comes from a professional french patisserie – Nicolas Pierot. I couldn’t wait to try it.

Now I can tell you the cake was amazing! Earl Grey is the hero of the cake, it shone through in every single crumb of the cake. It didn’t only make the cake smell nice but also taste nice. The cake itself wasn’t too sweet. The lemon icing added some sweetness and sourness to the cake- a perfect balance! The cake texture was light and smooth. Taste wise or texture wise this cake was perfect. I fell in love with Earl Grey again from head to toe. 🙂 I can’t recommend more so I’ll go straight to the recipe now.

Earl Grey Tea Cake with Lemon Tea Icing

By Nicolas Pierot

Cake

  • Caster sugar 270g
  • Egg 4
  • Earl grey tea leave 10g (good quality tea has a better taste)
  • Plain flour 230g
  • Baking powder 6.5g
  • Cream 120g
  • Unsalted butter 85g
  1. Preheat the oven at 160C.
  2. Grease the cake pan (25cm*12cm*7cm, or similar size) and dust with flour, or line the cake pan with baking paper.
  3. Mix the flour and baking power in a bowl, set aside.
  4. Beat the egg and sugar together until it is thick and creamy.
  5. Add tea and cream in a sauce pan and heat up. Add the butter and stir until it melts completely. Remove from heat.
  6. Sift the flour mixture into the egg mixture, mix well. Strain the tea mixture and add it to the flour and egg mixture, mix well but don’t over mix.
  7. Pour the mixture into the prepared cake pan and bake for 60-65 minutes or until the test skew comes out clean.

Lemon tea icing

  • Icing sugar 300g
  • Lemon juice 70-80g
  • Earl Grey tea bag 1(2g)
  1. Preheat the oven at 60C.
  2. Add the lemon juice and the tea bag in a sauce pan, bring to boil. Remove from heat and let the tea infuse the lemon juice for a few minutes.
  3. Measure the icing sugar in a mixing bowl. Add 60g lemon tea in the icing sugar (make sure the ratio is sugar:liquid = 5:1, some lemon juice might be lost during cooking, therefore prepare more than 60g lemon juice). Mix until all the sugar is incorporated and the mixture is thick and sticky.
  4. When the cake is ready, remove it from the pan and put it on a baking rack on top of a baking tray. Pour the icing on the cake and let it drip down to the sides. If some ares are not covered then use a palette knife to spread the icing. Only a thin layer is required to cover the cake.
  5. Put the cake in the oven for 20 minutes. The icing should dry out and a thin crust should cover the cake. (I did like the icing very much, I spread a thick layer of icing so my cake looked a bit white. Normally the wet and sticky icing make it difficult to store or transport a cake but this technique solves these problems – I love it!)img_4523img_4525