Double Bergamot Earl Grey Tea Cake
Use loose leaf tea in the cake and brew the tea for the glaze. If you are using tea bags rather than loose leaf use about 5 tea bags for the cake. I have made muffins with the recipe too.
Ingredients
Step-by-step instructions
- 1
Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
- 2
In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
- 3
To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
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