Earl Grey and California Raisin Tea Cake

AuthorCalifornia Raisins
Rating

LALAINE A. BATACLAN
A delectable novel idea of having your tea and cake in one. A fragrant and flavorful light cake highlighting notes of Earl Grey Tea with the perfect balance of sweetness and moistness from California Raisins. Truly a homage to an English Tea tradition in sunny California!!

Earl Grey and Californiaraisin Tea Cake
Yields1 Serving
Makes 1 cake
CALIFORNIA RAISIN TEA SOAKER
 230 g California Raisins
 10 g Earl Grey Tea Leaves
 500 g Water, hot
BATTER
 120 g California Raisins -Tea Infusion Bakers % - 52.2
 207 g Bread Flour Bakers % - 90.0
 23 g Cake Flour Bakers % - 10.0
 1 g Salt, iodized Bakers % - 0.4
 8 g Baking PowderBakers % - 3.5
 250 g Unsalted Butter, softenedBakers % - 108.7
 200 g Sugar, white refined Bakers % - 87.0
 230 g Whole Eggs Bakers % - 100.0
 2 g Vanilla Extract Bakers % - 100.0
 4 g Lemon ZestBakers % - 1.7
 15 g Earl Grey Tea (Leaves, crushed)Bakers % - 6.5
TOPPING
 Earl Grey Tea Leaves, crushed as desired
 Confectioners' Sugar as desired
California Raisin Tea Soaker
1

In a bowl, combine California Raisins and Earl Grey tea leaves in water.

2

Cover and soak for at least 8 hours.

3

Drain and set aside California Raisin Tea infusion.

Batter
4

Preheat the oven to 180'C. Grease and flour an 8-inch tube pan.

5

In a bowl, sift together bread flour, cake flour, salt and baking powder. Set aside.

6

In a stand mixer fitted with a paddle attachment, blend butter and sugar on medium speed for 10 minutes or until light and fluffy.

7

Add whole eggs one at a time on low speed until well combined.

8

Scrape down.

9

Add vanilla extract, lemon zest and crushed Earl Grey tea leaves and mix on low speed for 1 minute.

10

Alternately blend in sifted flour mixture and California Raisin Tea infusion on medium speed until well incorporated

11

Dredge California Raisins with flour to coat. Using a flexible spatula, fold California Raisins into the cake batter.

12

Pour the batter into the prepared pan. Gently tap the pan on the counter.

13

Bake until a tester comes out clean, about 35 to 45 minutes.

14

Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

15

Brush the cake with the remaining California Raisin Tea infusion while the cake is still warm.

16

Sprinkle with crushed earl grey tea leaves and confectioners' sugar before serving.

CategoryCooking Method

Ingredients

Makes 1 cake
CALIFORNIA RAISIN TEA SOAKER
 230 g California Raisins
 10 g Earl Grey Tea Leaves
 500 g Water, hot
BATTER
 120 g California Raisins -Tea Infusion Bakers % - 52.2
 207 g Bread Flour Bakers % - 90.0
 23 g Cake Flour Bakers % - 10.0
 1 g Salt, iodized Bakers % - 0.4
 8 g Baking PowderBakers % - 3.5
 250 g Unsalted Butter, softenedBakers % - 108.7
 200 g Sugar, white refined Bakers % - 87.0
 230 g Whole Eggs Bakers % - 100.0
 2 g Vanilla Extract Bakers % - 100.0
 4 g Lemon ZestBakers % - 1.7
 15 g Earl Grey Tea (Leaves, crushed)Bakers % - 6.5
TOPPING
 Earl Grey Tea Leaves, crushed as desired
 Confectioners' Sugar as desired

Directions

California Raisin Tea Soaker
1

In a bowl, combine California Raisins and Earl Grey tea leaves in water.

2

Cover and soak for at least 8 hours.

3

Drain and set aside California Raisin Tea infusion.

Batter
4

Preheat the oven to 180'C. Grease and flour an 8-inch tube pan.

5

In a bowl, sift together bread flour, cake flour, salt and baking powder. Set aside.

6

In a stand mixer fitted with a paddle attachment, blend butter and sugar on medium speed for 10 minutes or until light and fluffy.

7

Add whole eggs one at a time on low speed until well combined.

8

Scrape down.

9

Add vanilla extract, lemon zest and crushed Earl Grey tea leaves and mix on low speed for 1 minute.

10

Alternately blend in sifted flour mixture and California Raisin Tea infusion on medium speed until well incorporated