EARL GREY TEA INGREDIENTS RECIPES

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EARL GREY YOGURT CAKE RECIPE | BON APPéTIT



Earl Grey Yogurt Cake Recipe | Bon Appétit image

A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. Because high quality loose-leaf tea is often much more fragrant and flavorful than tea bags, you won’t need as much of it. If you’re using tea bags, just snip them open and measure out the tea inside.

Provided by Molly Baz

Yield Makes one 9x5" or 8½x4½" loaf

Number Of Ingredients 11

1 cup vegetable oil, plus more for pan
2 cups (250 g) all-purpose flour
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
½ tsp. baking powder
½ tsp. baking soda
2 large eggs
1¼ cups (250 g) granulated sugar
1 cup plain whole-milk yogurt
3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bags
2 tsp. vanilla extract
1 Tbsp. raw or granulated sugar

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!).

LEMON EARL-GREY POLENTA LOAF RECIPE - PUREWOW



Lemon Earl-Grey Polenta Loaf Recipe - PureWow image

We love a one-bowl, no-fuss, practically-zero-effort baking recipe as much as the next person, but we also like to look like we tried. Enter this lemon Earl-Grey polenta loaf from Jessica Elliott Dennison’s new cookbook, Lazy Baking. It’s the kind of cake that you can toss together in an...

Provided by PureWow Editors

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 9

1 cup canola or vegetable oil
Heaping 1 cup (250g) granulated or superfine sugar
4 eggs
1 cup (150g) polenta
1 ? cups (200g) all-purpose flour
2 teaspoons baking powder
3 teaspoons loose-leaf Earl Grey tea
Scant ½ cup (100g) granulated or superfine sugar
Zest and juice of 2 lemons

Steps:

  • 1. Make the Loaf: Preheat the oven to 400�F and line a 2-pound loaf pan with parchment paper, leaving some overhang. 2. In a large bowl, whisk together the oil and sugar. Crack in the eggs, one a time, whisking between each addition. 3. In a separate bowl, combine the polenta, flour, baking powder and Earl Grey tea. Add the dry ingredients to the oil mixture, along with the lemon zest, and stir until just combined. 4. Scrape the batter into the prepared pan and bake until risen and golden, 40 to 45 minutes. 5. Make the Lemon Syrup: About 5 minutes before the cooking time is up, pour the lemon juice into a small saucepan and add the sugar. Heat over medium-low until you have a glossy syrup. Remove from the heat. 6. While the cake is still warm and in the pan, use a skewer or tip of a sharp knife to gently poke 8 holes in the top and pour the syrup over. Cool completely in the pan. Once cool, lift the cake out of the pan using the parchment overhang and cut into slices. Note: Thanks to the lemon syrup, this loaf cake keeps well in an airtight container for up to 4 days.

Nutrition Facts : Calories 609 calories, CarbohydrateContent 78 grams carbohydrate, FatContent 31 grams fat, ProteinContent 7 grams protein, SugarContent 44 grams sugar

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