{"id":23997,"date":"2015-04-14T11:24:48","date_gmt":"2015-04-14T15:24:48","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=23997"},"modified":"2017-03-28T07:39:41","modified_gmt":"2017-03-28T11:39:41","slug":"raspberry-earl-grey-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2015\/04\/raspberry-earl-grey-cake.html","title":{"rendered":"Raspberry Earl Grey Cake"},"content":{"rendered":"
\"Raspberry<\/div>\n

Our contributor, Tessa Huff<\/a>, is sharing a new cake recipe today…<\/em><\/em><\/p>\n

\"Raspberry<\/p>\n

Have you ever been to a proper high tea?\u00a0 The kind with mini sandwiches, bite-sized desserts, and of course – tea?\u00a0 I finally had the chance to go with my mom over the holidays and it was magical. \u00a0We were presented with an array of premium teas in a gorgeous wooden box upon arrival, followed by a tower of treats placed on our table.\u00a0 We chatted while we slowly savored each perfectly prepared bite and sipped our tea. \u00a0Everything tasted delicious and the time spent with my mom will be forever cherished.<\/p>\n

\"Raspberry<\/p>\n

With Mother\u2019s Day just around the corner, I can\u2019t think of a better way to celebrate than with something reminiscent of that memorable day. \u00a0If you can\u2019t take mom out to a high tea this year, why not make a tea-inspired treat of your own? \u00a0This Raspberry Earl Grey cake just might the next best thing. \u00a0The infused butter cake is paired with a touch of sweet raspberry and vanilla-specked buttercream. \u00a0Unlike a heavy chocolate dessert or a cake drenched in caramel, the flavors are bold yet still light and delicate. \u00a0The perfect ending to a Mother\u2019s Day brunch or afternoon tea.<\/p>\n

\"Raspberry<\/p>\n

Infusing desserts with teas and herbs is a unique and easy way to add flavor and make new creations. \u00a0I\u2019ve steeped the Earl Grey in milk and even added some finely ground tea to flavor this vanilla cake. \u00a0More tea was added to create a concentrated Earl Grey simple syrup used to flavor and moistened the cake and create the buttercream. \u00a0For the filling, I used simple raspberry preserves to balance out the robust, slightly citrus black tea and to add a pop of tartness to each bite. \u00a0Since the cake is not overly sweet, feel free to pipe on some extra buttercream – like delicate ruffles or rosettes. \u00a0Serve with fresh raspberries, if desired!<\/p>\n

\"Raspberry<\/p>\n

RASPBERRY EARL GREY CAKE<\/strong>
\na recipe by Tessa Huff<\/a><\/p>\n

For the Earl Grey Cake:<\/em><\/p>\n

1 cup milk
\n1 1\/2 tablespoons loose Earl Grey Tea<\/a>\"\"
\n2 1\/2 cups cake flour
\n1 tablespoon baking powder
\n1\/2 teaspoon salt
\n1 1\/4 cup granulated sugar
\n3\/4 teaspoon finely ground Earl Grey Tea<\/a>\"\"
\n12 tablespoons unsalted butter, softened
\n1 1\/2 teaspoons vanilla extract
\n2 whole eggs
\n1 egg yolk<\/p>\n

    \n
  1. Preheat oven to 350 degrees. \u00a0Prepare three 6-inch cake pans with butter and flour.\u00a0 Set aside.<\/li>\n
  2. Place the milk in a medium saucepan over medium heat. \u00a0Gently bring to a slight boil and add in the 1 1\/2 tablespoons tea. \u00a0Reduce heat and let simmer for about 10 minutes. \u00a0Remove from the heat and continue to steep for an additional 5-10 minutes then strain. \u00a0Set infused milk aside.<\/li>\n
  3. \u00a0Meanwhile, gently whisk the eggs and yolk together. \u00a0Set aside.<\/li>\n
  4. \u00a0Sift together the flour, baking powder, salt, sugar, and ground tea into the bowl of an electric mixer fitted with a paddle attachment.\u00a0 Mix on low until combined.\u00a0 Add in the butter, vanilla, and infused milk with the mixer on low until the dry ingredients are moistened.\u00a0 Turn mixer to medium-high and mix for about 1 minute until combined.\u00a0 Stop the mixer and scrape down the bowl.<\/li>\n
  5. \u00a0Turn the mixer to medium.\u00a0 In two additions, add in the egg mixture, mixing for about 20 seconds before the next addition.\u00a0 Stop the mixer and scrape down the bowl.\u00a0 Do not over mix.<\/li>\n
  6. \u00a0Evenly distribute batter between the three cake pans.\u00a0 Bake for about 22-24 minutes, or until done and a toothpick inserted in the center of the cakes comes out clean.\u00a0 Cool on a wire rack 10-15 minutes before removing cakes from their pans.<\/li>\n<\/ol>\n

     <\/p>\n

    For the Earl Grey Syrup:<\/em><\/p>\n

    1\/2 cup sugar
    \n1\/2 cup water
    \n1 tablespoon loose     Earl Grey Tea<\/a>\"\"<\/p>\n

    Bring the sugar and water to a boil in a medium saucepan over medium-high heat. \u00a0Reduce the heat and bring mixture down to a simmer. \u00a0Add in the tea and continue to reduce the syrup for about 10 minutes. \u00a0Remove from heat and let steep until cool. \u00a0Strain out tea and discard.<\/p>\n

     <\/p>\n

    For the Frosting:<\/em><\/p>\n

    3 egg whites
    \n1 cup granulated sugar
    \n1 1\/2 cup unsalted butter, softened
    \n1\/2 vanilla bean, seeds scraped
    \n3 tablespoons Earl Grey Syrup – or to taste<\/p>\n

    Place the egg whites and sugar in the bowl of an electric mixer. \u00a0Whisk to combine. \u00a0Heat a few inches of water in a medium saucepan over medium heat. \u00a0Place the mixing bowl on top of the saucepan to create a double boiler. \u00a0Whisking constantly, heat the egg mixture until it reaches about 155 degrees on a candy thermometer, or is hot to the touch. \u00a0Once hot, transfer the mixing bowl back to the mixer. \u00a0With the whisk attachment, beat on high until the outside of the mixing bowl returns to room temperature – about 10 minutes – and you have medium-stiff glossy peaks.<\/p>\n

    Stop the mixer and swap out the whisk for the paddle attachment. \u00a0With the mixer on medium-low, add in the butter and vanilla bean. \u00a0Mix on medium-high until silky smooth. \u00a0Add in the syrup and mix until combined.<\/p>\n

    Assembly:<\/em><\/p>\n

    Generously brush the cake layers with any remaining syrup. \u00a0Fill the layers with raspberry preserves and frost with the buttercream. \u00a0Garnish with fresh raspberries, if desired.<\/p>\n

    \"Raspberry\"Raspberry<\/p>\n

    \n

     <\/p>\n

    YOU MAY ALSO ENJOY:<\/strong>
    \n    My Banana Choco Hazelnut Cake<\/a>
    \n    My Lemon Meringue Cake<\/a>
    \n    My Orange Creamsicle Cake<\/a>
    \n    My Raspberry Blood Orange Cake<\/a>
    \n    My Rose Buttercream Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Our contributor, Tessa Huff, is sharing a new cake recipe today… Have you ever been to a proper high tea? The kind with mini sandwiches, bite-sized desserts, and of course – tea? I finally had the chance to go with my mom over the holidays and it was magical. We were presented with an array of premium teas in a gorgeous wooden box upon arrival, followed by a tower of treats placed on our table. We chatted while we slowly savored each perfectly prepared bite and sipped our tea. Everything tasted delicious and the time spent with my mom will be forever cherished.<\/p>\n","protected":false},"author":9,"featured_media":24001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,223,96,47,224,212],"tags":[],"class_list":{"0":"post-23997","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cakes","9":"category-mothers-day","10":"category-recipes","11":"category-tessa-huff","12":"category-valentines-day","13":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=23997"}],"version-history":[{"count":9,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23997\/revisions"}],"predecessor-version":[{"id":24667,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23997\/revisions\/24667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/24001"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=23997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=23997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=23997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}