Earl Grey Tea Cake with Raspberry Preserves

Name: Earl Grey Tea Cake with Raspberry Preserves
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8 to 10 servings
Ingredients: 2 eggs, at room temperature; 1 1/3 cups (11 oz./345 g) granulated sugar; 1 cup (8 oz./250 g) plain whole-milk yogurt; 1 cup (8 fl. oz./250 ml) canola oil; Leaves from 10 Earl Grey tea bags (a scant 1/4 cup); 2 1/2 tsp. vanilla extract; 2 tsp. grated orange zest; 2 cups all-purpose flour (7 1/2 oz./240 g); 2 tsp. baking powder; 1 tsp. kosher salt; 1 cup (4 oz./125 g) plus 2 tsp. confectioners&rsquo; sugar; 1 Tbs. plus 1/2 tsp. milk; 2 Tbs. freeze-dried raspberries, lightly crushed; <br> Raspberry preserves for serving

Earl Grey Tea Cake with Raspberry Preserves is rated 5.0 out of 5 by 1.

Prep Time: 20 minutes

Cook Time: 75 minutes

Servings: 8 to 10

Infused with Earl Grey tea and a hint of orange zest, this loaf doubles as a breakfast bread and a decadent dessert. For breakfast or brunch, skip the icing and enjoy with raspberry preserves, or warm slices briefly in the microwave and slather with butter. If you prefer a sweet treat for afternoon tea or dessert, top the loaf with the confectioners’ sugar icing. What to serve alongside? Cups of steaming Earl Grey tea, of course. To crush the freeze-dried raspberries, place them in a sealable plastic bag and roll over them with a rolling pin or crush them with whatever heavy object is at hand.

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Ingredients:

For the tea cake:

2 eggs, at room temperature
1 1/3 cups (11 oz./345 g) granulated sugar
1 cup (8 oz./250 g) plain whole-milk yogurt
1 cup (8 fl. oz./250 ml) canola oil
Leaves from 10 Earl Grey tea bags (a scant 1/4 cup)
2 1/2 tsp. vanilla extract
2 tsp. grated orange zest
2 cups all-purpose flour (7 1/2 oz./240 g)
2 tsp. baking powder
1 tsp. kosher salt

For the icing (optional):

1 cup (4 oz./125 g) plus 2 tsp. confectioners’ sugar
1 Tbs. plus 1/2 tsp. milk
2 Tbs. freeze-dried raspberries, lightly crushed
Raspberry preserves for serving

Directions:

Preheat an oven to 325°F (165°C). Spray a 4 1/2-by-8 1/2-inch (11.5 cm-by-21.5-cm) loaf pan with nonstick cooking spray. Line the pan with parchment paper, letting it overhang on the long sides side by 2 inches (5 cm), then spray the parchment.

In a large bowl, whisk together the eggs, granulated sugar and yogurt until light and fluffy, about 1 minute. Slowly pour in the oil, whisking constantly until smooth and blended. Add the tea leaves, vanilla and orange zest and whisk until combined. Sift the flour, baking powder and salt directly over the bowl and whisk until smooth and combined. Transfer the batter to the prepared pan and spread evenly.

Bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached, 1 hour to 1 hour and 15 minutes, checking after 1 hour for doneness.

Transfer the pan to a wire rack and let cool for 10 minutes. Using the overhanging parchment, remove the loaf from the pan and place it on the rack. Let cool for 20 minutes.

Meanwhile, make the icing: Sift the confectioners’ sugar into a medium bowl, then whisk in the milk until smooth. Pour or spoon the icing over the loaf and sprinkle the freeze-dried raspberries on top. Cut into slices and serve with raspberry preserves. Serves 8 to 10.

Williams Sonoma Test Kitchen