This stunning Earl Grey yogurt cake is made in one bowl with thick tangy Greek yogurt and finely ground Earl Grey tea leaves. It’s a simple cake, perfect for any occasion. Finishit off with a vibrant, two ingredient blackberry glaze.
Preheat the oven to 325ºF (160ºC). Lightly grease an 8-inch (20-cm) round cake tin with oil. Dust the inside of the tin with flour and line it with a circle of parchment paper cut to fit. Sprinkle a bit more flour over the paper. Set aside.
Use a mortar and pestle to grind 1 tablespoon of the sugar with the Earl Grey to a fine powder.
Place the Earl Grey sugar and the remaining sugar, in a mixing bowl with the Greek yogurt, milk, oil, egg, and vanilla. Mix everything together on medium-high speed until smooth.
Add the flour, baking powder, and salt. Mix on medium-high speed until well combined.
Pour the cake batter into the prepared tin. The batter isn’t very thick so the top should smooth itself out.
Place the cake in the preheated oven and bake it for 45 to 50 minutes. The middle of the cake should be golden and spring back when pressed gently with a fingertip. Remove the cake from the oven and let it cool in the tin for 20 minutes. Flip the cake out from the tin onto the rack and cool it completely before topping with blackberry glaze.
Make The Blackberry Glaze
Mash the blackberries with a fork. Press the pulp through a small fine mesh sieve. Save the juice and discard the solids.
Add the blackberry juice, ½ teaspoon at a time, to the sifted icing sugar. Stir well in between each addition of juice. Continue the process until a thick glaze forms, about the consistency of honey.
Spoon the glaze onto the middle of the cooled cake. Spread the glaze gently from the middle of the cake towards the sides. Let the glaze set on the cake for 15 minutes before slicing.
Notes
One teabag of Twinings Earl Grey is about 1 teaspoon of tea leaves.
The top of the cake may dome slightly and it may also crack. I love the homemade look of a cake with a cracked top, plus, the crack holds more icing.
Powdered sugar glaze can go from too thick to too thin very quickly. For slow drips of glaze down the sides of the cake that set quickly, keep the glaze on the thicker side.