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Earl grey & cardamom cake

 I have been obsessed with cardamom lately and trying to incorporate wherever I can. This earl grey and cardamom cake is one of my many attempts. It took a lot of moderations to achieve a good balance between the tea and the spice. It finally worked out and I am happy to share the recipe with you. I guarantee it will disappear within a day. Try it with your morning coffee or your afternoon tea.

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240 gr plain flour

220 gr caster sugar

3 tsp baking powder

pinch of salt

pinch of cinnamon

6 pods cardamom

a bag of earl grey tea

80 gr butter in room temperature

240 ml milk

2 eggs

150 gr icing sugar

juice and zest from a lemon

1 lemon

2 tbsp brown sugar

The night before warm up the milk and dip in the cardamom pods and earl grey tea. Leave it in the fridge overnight. The next day combine in a big bowl the flour, salt, cinnamon, butter and baking powder and rub them with your fingertips till you get a sandy texture. Remove the tea bag and cardamom pods from the milk, pour half of it in the flour mixture and mix with an electric mixer.

Whisk the eggs with the rest of the milk and pour gradually in the batter. Keep mixing until just incorporated. Grease a loaf tin with butter and pour in the mixture. Bake in preheated oven at 170 C for about 45 minutes. Remove the cake from the oven, let it stand for 10 minutes and remove from the tin and place on rack to cool.

Meantime, prepare the lemon glaze. Put the icing sugar the juice and zest of lemon in a bowl and whisk till you have a creamy consistency. Slice thinly a lemon, add the sugar in a pan over medium heat and let it melt. Tip in the lemon slices and leave for 5 minutes to caramelise.

Once the cake has cooled down pour over the lemon glaze and place the caramelised lemon slices on top.

Enjoy!

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