Fragrant Orange Earl Grey Cake
A Delectably Moist Orange Earl Grey Cake Infused with Aromatic Earl Grey and Zesty Orange
Experience the delightful harmony of fragrant Earl Grey tea and bright, zesty orange in this exquisite cake! The candied orange slices offer a wonderful chewy texture, beautifully complementing the incredibly moist and tender cake layers. It’s perfect served alongside a scoop of ice cream or a warm cup of coffee for an elevated dessert experience. This recipe is designed to be clear and easy to follow, even for beginners!
Cake Ingredients- 140g unsalted butter, softened to room temperature
- 110g granulated sugar
- 140g eggs (approx. 2-3 eggs), at room temperature
- 120g cake flour
- 50g almond flour
- 5g baking powder
- 4g Earl Grey tea leaves or teabag (finely ground)
- Zest of 1 orange (use only the colored part of the peel)
Candied Orange Preparation- 170g granulated sugar
- 100g water
- 2 oranges, thoroughly washed as they will be used with the peel
- 170g granulated sugar
- 100g water
- 2 oranges, thoroughly washed as they will be used with the peel
Cooking Instructions
Step 1
Begin by thoroughly washing the oranges. Then, thinly slice them into rounds approximately 0.5cm thick. Remove any seeds you find.
Step 2
In a wide pan or saucepan, combine the 170g of sugar and 100g of water for the candied orange syrup. Heat over medium-low heat, stirring gently until the sugar is completely dissolved to create a syrup.
Step 3
Once the syrup is boiling, carefully arrange the orange slices in the pan. Reduce the heat to medium and simmer for about 15 minutes, or until the orange slices become tender and translucent. Stir occasionally to prevent sticking or burning.
Step 4
Gently remove the simmered orange slices from the syrup and place them on a plate or tray to cool slightly. This process will enhance their chewy texture.
Step 5
Grease your cake pan thoroughly with butter. Then, arrange the slightly cooled candied orange slices on the bottom of the prepared pan, creating an attractive pattern. This will form the top layer of your cake.
Step 6
Now, let’s prepare the cake batter. In a mixing bowl, combine the 140g of softened unsalted butter and 110g of sugar. Using an electric mixer on low speed, cream the butter and sugar together until light and fluffy. Ensure the butter is well incorporated and free of lumps.
Step 7
Gradually add the 140g of room-temperature eggs in 2 to 3 additions, mixing well after each addition. Adding eggs too quickly can cause the mixture to separate, so be patient and incorporate each addition fully before adding the next.
Step 8
In a separate bowl, sift together the 120g of cake flour, 50g of almond flour, and 5g of baking powder. Sifting twice will ensure the dry ingredients are well combined and contribute to a lighter cake texture.
Step 9
Add the sifted dry ingredients to the butter and egg mixture. Also, incorporate the finely ground Earl Grey tea and the orange zest. Using a rubber spatula, gently fold the ingredients together until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough cake.
Step 10
Pour the prepared batter into the cake pan over the arranged orange slices. Smooth the top surface evenly with your spatula. Bake in a preheated oven at 170°C (340°F) for approximately 35-40 minutes. The cake is done when a skewer inserted into the center comes out clean.
Step 11
Once baked, carefully remove the cake from the oven. Let it cool in the pan on a wire rack for a few minutes before inverting it onto the rack to cool completely. Your delicious Orange Earl Grey Cake is now ready to be enjoyed!
