Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Earl Grey and Blueberry Cake

Earl Grey and Blueberry Layer Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

Earl Grey tea infused milk is the base for this delicately scented cake. Pair that with juicy blueberries and you’re onto a winner.


Ingredients

Scale

For the infused milk :

  • 150ml whole milk
  • 4 Earl Grey tea bags

For the cake:

  • 350g unsalted butter, softened
  • 350g caster sugar
  • 6 large eggs
  • 350g self raising flour
  • 1tsp baking powder
  • 1tsp vanilla extract

For the frosting:

  • 250g unsalted butter
  • 450g icing sugar
  • 1tsp vanilla extract
  • 24tbsp milk
  • blueberry jam
  • fresh blueberries to decorate

Instructions

  1. First of all pour the 150ml of milk into a small saucepan and heat over a medium heat. Allow to bubble but remove just before it comes to the boil. Add the 4 tea bags, give it a stir and leave until completely cool. Once cooled down, remove the bags, give them a good squeeze and discard. Set the infused milk aside while you make the cake.
  2. Preheat the oven to 170C and line 3 9″ cake tins with baking paper.  Place the butter and sugar in the bowl of an electric mixer and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully Incorporated add half of the flour and mix to combine, add the infused milk and vanilla extract followed by the remaining flour and mix again.
  3. Pour the batter into the prepared baking tins and bake for 35 minutes until golden brown and the cake springs back when you touch it. Allow to cool in the pans for 20 minutes before removing them and placing on a baking rack to finish cooling.
  4. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add the rest of your milk. You may find you need a little more, just go steady until you reach a nice piping consistency.
  5. Spread the frosting on top of your first cake followed by a good splodge of blueberry jam, top with the next cake and repeat. Pop your top layer on and spread the remaining frosting on top, scatter with fresh blueberries. If you have a piping bag and nozzle feel free to pipe your butter cream on for a more polished look.

Notes

This cake works beautifully with strawberries and raspberries if you fancy a change.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Cakes
  • Cuisine: Baking