Earl Grey Tea Cake Recipe
lavender-mascarpone chantilly, fresh raspberries
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Ingredients
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For the Earl Grey Tea Cake
For the Lavender-Mascarpone Chantilly
For Garnish
Method
For the Earl Grey Tea Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and Earl Grey tea leaves.
- 3
Cream Butter and Sugar
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
- 5
Combine Mixtures
Gradually mix in the dry ingredients, alternating with the milk, until just combined.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the Lavender-Mascarpone Chantilly
- 8
Whip the Cream
In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, dried lavender, and vanilla extract.
- 9
Beat Until Stiff Peaks
Using a hand mixer, whip the mixture until stiff peaks form. Be careful not to overbeat.
Assembly
- 10
Serve the Cake
Slice the cooled Earl Grey tea cake and serve with a generous dollop of lavender-mascarpone chantilly on top, garnished with fresh raspberries.
