Tuesday, 15 August 2017

Afternoon Tea Week: Earl Grey Sponge


It's Afternoon Tea Week! And what better way to celebrate a whole week of drinking tea and eating everything in miniature than making some delicious cakes that incorporate both of the best things about Afternoon Tea... Tea & cake of course!!

Roll on We Are Tea, who got in touch to see if I wanted to create something using their amazing teas... Answer = absolutely! I'm a huge fan of We Are Tea already and drink it on a daily basis. I love how fragrant all their teas are and how full of flavour they are too - which is why I decided to include the tea into a sponge cake.

What you'll need:
-1 and a half tbsp of We Are Tea loose leaf Earl Grey
-200g plain flour (gf)
-1/2tsp bicarbonate of soda
-120g butter (df)
-330g caster sugar or coconut sugar for a refined sugar free version
-3 large eggs
-120ml milk (df - soya)
-1/4tsp vanilla extract
-Lemon curd
-Coconut yoghurt

How to make:
Pre-heat your oven to 180 fan

>Grind the tea up using a pestle & mortar (or another suitable alternative if you don't have this - end of a rolling pin and a bowl for example) into a fine powder
>Into a large bowl sift the flour, add the ground tea and bicarbonate of soda, mix well and set to one side
>Beat the butter and sugar together until light and creamy. Then add in each egg one at a time, mixing well after each one. Add a tablespoon of flour with the final egg to prevent curdling
>Fold in one-third of the flour mixture until fully combined
>Pour in half of the milk and mix well, then repeat with the rest of the milk and flour.
>Pour the mixture into a lined large baking tray and spread out evenly. Bake the cake for 30-40 mins or until golden brown and a springy to touch. Leave to cool on a wire rack for 10-15 mins.
>Use a small cookie cutter to cut out circular shapes, cut those in half to create the sandwich layers.
>Fill with the lemon curd, then top with a dollop of coconut yoghurt and a little more lemon curd & edible flowers (optional)

I hope you enjoy these beautiful cakes as much as I do! They are perfect for afternoon tea and will certainly impress your guests. Serve with a hot cuppa

Enjoy and happy Afternoon Tea Week!

L
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