This has got to be on the list of sophisticated loaf cakes. Why? Well, it goes everything you’d probably find at an afternoon high tea: the fruit, the lemons and the tea.
I’ve been interning at a cafe where I’d help bake cakes. Pretty different from the usual things I’d bake considering all the cakes made were gluten free. Though I did learn a few things and it got me interested in infusing tea into cakes. I’ve always been a fan of tea so why not put it in an amazing cake?
Mixing in a bunch some other flavors into the cake could possibly over power the Earl Grey tea, especially the citrus from the lemon. So here’s the solution. Brew very, very, very, strong tea to add to the batter as well as the leaves. I love lemon and the citrus simply enhances the flavor while the blueberries add an aromatic scent. It’s also got black sesame seeds as well! Originally planning to us poppy seeds but I couldn’t find any in my near by grocery store so black sesame seeds it was. It’s completely optional but I think presentation wise it looks a bit more fancy.
Finally, whats a cake without a glaze. When there’s lemons involved, there’s no stopping me. At all. I will always go all the way with the ruling citrus fruit!
Okay, getting to excited. The point is, you won’t regret taking the time to make this. Best of all, it’s not that hard. Just mix a few things and bippidy boppidy boo! you’re house smells amazing and you’ve made the perfect breakfast and afternoon tea snack to go with coffee. Or even better, tea!
- 1 Earl Grey Tea bag
- 80g Unsalted Butter
- 1/2 cup Granulated Sugar
- 2 Eggs
- 1/4 cup Plain Yogurt
- zest of 1 Lemon
- 1 1/2 cups + 1 tbsp All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 125g Blueberries
- 1tbsp Black Sesame Sees (optional)
- 1/3 cup Powdered Sugar
- Lemon Juice
- Preheat the oven to 180 degrees Celcius
- Soak the tea bag in 1/2 cup boiling water and seep for 10 minutes. In the meantime, melt the butter in a medium pot and remove from heat.
- Beat the sugar and eggs into the butter until combined. Then add the yogurt and lemon zest.
- Remove the tea bag from water. Pour the tea into the pot and stir to combine. Then ad the tea leaves into the pot as well.
- Add flour, baking powder, baking soda, salt and sesame seeds. Stir until just combined then fold in the blueberries.
- Pour the batter into a greased and floured loaf pan and bake for 45 – 50 minutes or until a skewer inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes then transfer onto a wired rack to cool.
- To make the glaze, slowly stir in just enough lemon juice into the powdered sugar to make a thick, pourable mixture. Pour the glaze on the warm loaf and allow it to cool and set.