I love a good cup of earl grey tea and lavender treats on the side. I figured why not combine the two flavours and create a delightful cake. I do have to disclose that this cake is best suited for people who like herbal flavours. I like to enjoy this cake with a cup of coffee in the afternoon. It makes 1 2-layer, 8 inch cake about 4-5 inches high.
Ingredients
Earl Grey Cake
1 1/4 cup milk
2 Tbsp loose leaf earl grey tea
3/4 cup unsalted butter, softened
1 1/4 cup sugar
2 large eggs
2 tsps pure vanilla extract
2 1/2 cups all purpose flour
2 1/2 tsps baking powder
1/4 tsp salt
1 1/2 Tbsp earl grey tea, ground in a food processor or with a mortar and pestle
Lavender Buttercream
1 cup unsalted butter
1 – 1 1/2 cup icing sugar (more for sweeter frosting)
1 tsp pure vanilla extract
1/2 – 1 Tbsp ground culinary lavender
Directions
Preheat the oven to 375°F. Line 2 8 inch pans with parchment paper and grease.
In a saucepan, mix the milk and earl grey tea leaves. Bring to a boil, then remove and let the flavour infuse for 15 minutes. When ready, strain the milk into a bowl.
In a mixing bowl (or bowl of stand mixer), combine butter and sugar until light.
Add in the eggs, one at a time and mix. Add vanilla extract and mix.
In a separate bowl, mix together the dry ingredieents.
Add the dry ingredients and milk infusion into the wet ingredients and mix until just blended.
Pour batter evenly into the two pans. Bake for 25-30 minutes or until a toothpick comes out clean.
Remove from oven, cool in pan for 10 minutes and then cool on a wire rack.
In the bowl of a stand mixer, add butter and beat until smooth. Add in 1/2 cup of icing sugar at a time and beat. Add vanilla extract and beat. Lastly, add in the ground lavender and mix.
To assemble the cake; place one layer of cake on a stand and top with a layer of lavender buttercream. Add the other cake layer on top and frost the outside. Add embellishments as you wish and enjoy!
