Earl Grey Honey Lemon Tea Cakes

Earl Grey Tea is a type of black tea that contains bergamot essential oil as a flavouring. (wiki) This is one of my favourite tea blends. If you want to do something different for your family and friends besides making traditional desserts in Diwali, try these Earl Grey Honey Lemon Tea Cakes. Here the subtle aroma of Earl Gray Tea will luxuriate your taste buds. Honey works as a mood lifter to the tea leaves here while lemon zest adds a burst of freshness. These light and hearty cakes are just perfect for any time eats. I’ve adapted the recipe from here, tweaked a bit and made it into a one bowl bake, so that you can make it in no time. In this post for the first time, I’ve included an eggless recipe of the same cake. So, if you want to make it eggless, just go ahead and whisk it up. Happy Baking! 🙂

Earl Grey Honey Lemon Tea Cakes
Earl Grey Honey Lemon Tea Cakes

One Bowl Earl Grey Honey Lemon Tea Cakes

Yields: 12 mini cakes

Ingredients

  • All-purpose flour/Maida- 1½ cup
  • Earl Grey loose tea leaves- 3 tsp
  • Milk- ¼ cup
  • Water- ¼ cup
  • Baking powder- 1 tsp
  • Salt- ¼ tsp
  • Brown/White caster sugar (powdered sugar) – 3/4 cup
  • Honey- 2tbsp
  • Zest of 2 lemons
  • Eggs- 2
  • Melted butter (unsalted) – ½ cup

Method

Before I start all the ingredients were at room temperature.

Add 1 tsp of earl grey tea in ¼ cup of hot water. Cover and steep for 10 minutes. Uncover and pour tea concentrate through a fine mesh strainer into a bowl. Keep aside, let the tea concentrate cooled completely at room temperature.

Grind 2 tsp of earl grey tea to a powder by using the mortar and pestle or use food processor for this, keep aside.

Preheat oven to 170 degrees C. Line a cupcake tin with paper liners. If you’re using a mini bundt pan just like me, then grease the pan with a generous amount of butter and dust with flour.

In a bowl, add all the dry ingredients (flour, baking powder, salt and sugar), whisk well. Next to add eggs, melted butter, milk, honey and tea concentrate. Whisk well until a smooth, lump free batter forms. Don’t whisk for a longer time. Mix in lemon zest and powdered tea. Scoop the batter into the prepared cupcake tin, about three fourth full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

After baking transfer the cakes to a cooling rack and leave there till they cool completely. Store them in an airtight container, keep refrigerated and consume within 3-4 days.

Earl Grey Honey Lemon Tea Cakes
Earl Grey Honey Lemon Tea Cakes

Eggless Earl Grey Honey Lemon Tea Cakes

Yields: 12 mini cakes

Ingredients

  • All-purpose flour/Maida- 1½ cup
  • Brown/White caster sugar (powdered sugar) – 3/4 cup
  • Salt- ¼ tsp
  • Yogurt- ¼ cup + 2 tbsp
  • Baking powder- ½ tsp
  • Baking soda- 3/4 tsp
  • Melted butter (unsalted) – ¼ cup + 2 tbsp
  • Earl Grey loose tea leaves- 3 tsp
  • Milk- 3 tbsp
  • Water- ¼ cup
  • Honey- 2 tbsp
  • Zest of 2 lemons

Method

Before I start all the ingredients were at room temperature.

Add 1 tsp of earl grey tea in ¼ cup of hot water. Cover and steep for 10 minutes. Uncover and pour tea concentrate through a fine mesh strainer into a bowl. Keep aside, let the tea concentrate cooled completely at room temperature.

Grind 2 tsp of earl grey tea to a powder by using the mortar and pestle or use food processor for this, keep aside.

Preheat oven to 170 degrees C. Line a cupcake tin with paper liners. If you’re using a mini bundt pan just like me, then grease the pan with a generous amount of butter and dust with flour.

In a bowl, mix all-purpose flour and salt, keep aside. In a separate bowl, mix yogurt, sugar, baking powder and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in butter, add the flour mixture into this in 3 batches. And keep mixing. Now add milk, honey and tea concentrate, whisk well to form a lump free mixture. Mix in lemon zest and powdered tea. Scoop the batter into the prepared cupcake tin, about three fourth full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

After baking transfer the cakes to a cooling rack and leave there till they cool completely. Store them in an airtight container, keep refrigerated and consume within 3-4 days.

Note:

I baked a few mini loafs with some almond slivers on top, and I always loved how fancy those almonds look after baking.

Earl Grey Honey Lemon Tea Cakes
Earl Grey Honey Lemon Tea Cakes
Earl Grey Honey Lemon Tea Cakes
Earl Grey Honey Lemon Tea Cakes
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