I am a compulsive tea drinker. Every morning, I need my strongly brewed mug of black tea mixed with a splash of milk and honey. This addiction goes hand in hand with my favourite shopping addiction… purchasing unique blends of tea. Be it white, green, ayurvedic or black, name the flavour… I have it! My tea cupboard is overflowing with blends!
This cake creation is a reincarnation of my favourite morning brew. The cake is made by steeping loose leaf tea leaves into simmering milk and allowing it to infuse before being strained and added to the cake batter.
In this cake a Jardin de Fleurs tea blend was used, which is similar to an Earl Grey blend… but the cake can also be made with any loose-leaf black tea on hand. The tea infused milk is then added to the batter which takes on an incredible bold and fragrant flavour with an intense dark colour.
Once baked, the cake is then complimented by a honey buttercream that truly goes perfect with the floral tea flavour. The cake is then assembled…the result being three soft, moist and dense tea infused cake layers nestled amongst thick layers of sweet honey buttercream. This cake is like a slice of heaven.
This Jardin de Fleurs infused tea cake is how I like to enjoy my tea and truly gives my morning brew a new lease on life. Whether you are a tea or coffee drinker… I know you will love this cake just as much as I do.
- 1 cup whole milk
- 3 tablespoons of black tea (I used Jardin de Fleurs blend)
- 1/4 butter, softened
- 1 cup caster sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla bean paste
- 1 3/4 cake flour (see notes below for recipe)
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate soda
- pinch of salt
- 1/2 cup butter, softened
- 4 tablespoons of honey
- 2 cups of icing sugar
- pinch of salt
- Preheat the oven to 180C (350F). Grease and line three mini springform cake moulds, set aside.
- Over a low heat, warm the milk to a simmer and stir in the tea leaves. Bring back to a simmer and then turn off and set aside to cool.
- In a mixing bowl, beat butter and sugar together until light in colour and fluffy. Add the eggs one at a time and combine. Beat in the oil and vanilla extract. Gradually incorporate the flour, baking powder, bicarbonate soda and salt into the mixture. At this point, strain the tea leaves out of the milk. Stir in the milk, mixing until well combined.
- Transfer batter to prepared moulds, filling half way and bake for 25 to 40 minutes, or until risen, golden and a toothpick when inserted comes out clean. Remove from the oven, allow to cool before assembly.
- Combine butter and honey until smooth. With electric beaters add the icing sugar half a cup at a time. Add the salt and combine until icing becomes smooth, thick and leaves a track. (If the frosting is too thick add a dash of milk or alternatively if it's too runny add a tablespoon of icing sugar at a time).
- Trim cake layers flat. On serving plate placing a teaspoon of frosting on the base. Place a cake layer ontop the frosting (this prevents the cake from slipping). Spread or pin a layer ontop the cake. Repeat process with next two layers. Cover cake with remaining Honey Buttercream.
- Cake flour is the secret to soft, moist and fluffy cakes!
- 1 3/4 cups of all purpose flour combined with 1/4 cup of corn flour.