Spiced Cocoa And Red Pear Earl Grey Tea Cake Recipes

PEAR SPICED BUNDT CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
• Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
• In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
• In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
• Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
• Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
• To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.

EARL GREY TEA CAKE

Steps:

• 1. Grease a 9 x 5 pan.
• 2. In a bowl whisk together the flour and salt to blend. Set aside.
• 3. In a bowl beat the butter, sugar, tea leaves and vanilla on medium speed until mixture is light and fluffy and the scent of the tea leaves begins to emerge. Add the eggs one at a time beating well after each one.
• 4. Gradually add the flour mixture in 3 parts beating until combined. Pour into pan.
• 5. Bake for 1 hour at 350 or until toothpick inserted comes out clean. Cool.
• 6. Glaze: Bring the water to a boil. Remove from heat and pour over the teabags and let steep for five minutes until very strong.
• 7. Remove tea bags and stir in powdered sugar. Drizzle over cake.

EARL GREY TEA CAKE

Steps:

• Heat the milk in a small saucepan, and then steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
• Preheat oven to 325°F. Grease or line a 9x5 loaf pan.
• If your honey is semi-solid, melt together with the butter. Using an electric mixer cream together butter, honey and sugar in a mixing bowl. Add eggs one at a time and beat well after each addition.
• Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
• Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
• Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
• Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
• Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
• Let the loaf cool to room temperature before slicing into it.

EARL GREY CAKE WITH VANILLA BEAN BUTTERCREAM

Steps:

• Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.
• Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, tea,and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and Earl Grey milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
• Place sugar, water, and tea into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, steep for 5 mins. Strain and cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla bean paste and mix until incorporated.
• Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp of the Earl Grey syrup.
• Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
• Pipe rosettes on top of desired using a 1M tip.***

EARL GREY AMISH FRIENDSHIP BREAD TEA CAKES

Steps:

• Place the milk in a microwave-safe bowl or measuring cup and warm in microwave until it is hot but not boiling, about 30-45 seconds.
• Add tea bags and allow to steep for 15 minutes, squeezing the bags with a spoon once or twice.
• Remove tea bags and allow to cool. Reserve 1 cup for the recipe and the remaining ½ cup for the glaze.
• Preheat oven to 325° F (165° C).
• Grease a 9" x 9" baking pan or line with parchment paper.
• In a large mixing bowl, cream the starter, butter, sugar and vanilla. Add 1 cup of the infused milk. Add the eggs one at a time and mix well.
• In a medium mixing bowl, whisk or sift baking powder, baking soda, salt, flour and lemon zest.
• Fold dry ingredients into the batter until incorporated.
• Pour mixture into baking pan, spreading the batter evenly.
• Bake for 1 hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
• Allow to cool and then cut the cake into even squares. Drizzle liberally with Earl Grey Glaze.
• ENJOY!

SPICED COCOA AND RED PEAR "EARL GREY TEA CAKE"

Steps:

• 1. Preheat oven to 325.
• 2. In a mixing bowl, cream sugars, honey, and butter. Then add one at a time and beat for 3 minutes.
• 3. Add dry ingredients and tea, save chocolate chunks, pears, coarse sugar, and cinnamon sugar. Beat until airy.
• 4. Fold in pears and chocolate chunks.
• 5. Take two small, square cake pans. Spray with non-stick spray and dust with cocoa.
• 6. Evenly divide batter into pans. Optionally, you may sprinkle coarse sugar and cinnamon sugar on the top of the batter of one pan. DO NOT STIR. This will be the layer that goes atop.
• 7. Place in oven for 35 minutes or until a toothpick comes out clean from the center.
• 8. Remove cake and cool completely.
• 9. To make frosting that goes only sandwiched in between the two layers, melt chocolate for 60 seconds or a little more if need in a microwave safe bowl.
• 10. In a mixing bowl, cream the rest of the frosting ingredients for 3 minutes. Then mix in chocolate. Beat for additional minute.
• 11. Place in freezer until it becomes the consistency of a stiff, creamy mousse.
• 12. After both are cooled, spread atop bottom layer and place top layer on. If you make your topping ahead of time, squirt some chocolate on the bottom layer too.
• 13. To make topping, again microwave chocolate 10 seconds at a time as not to burn.
• 14. Beat the rest of the ingredients save almonds thoroughly and mix in melted chocolate. Then chill in fridge to thicken.
• 15. Place in small squirt bottle or just drizzle with spoon over the top of cake in a zig zag formation. Drizzle almonds atop.