EARL GREY RECIPES RECIPES

Steps:

• In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
• Preheat oven to 375 degrees F.
• Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Steps:

• Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. If you’re not sure what size your loaf pan is, measure it with a ruler from inside edge to inside edge for both the length and width. If you measure from the outside edge, you’ll get an inaccurate reading of the width of the pan, and your cake may end up overflowing! It's the actual empty space of the pan where the cake bakes that matters here, not the width of the entire pan including its edges.
• Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.
• Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract.
• Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.
• Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
• Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).