Earl Grey Yogurt Cake
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. Finish it off with a vibrant, two ingredient blackberry glaze.
Servings: 8 servings
Calories: 314kcal
Equipment
- One 8-inch (20-cm) round cake tin
- Parchment paper
- Measuring cups and spoons or digital kitchen scale
- Liquid measuring cup(s)
- Mortar and pestle or small food processor
- Large mixing bowl
- Rubber spatula or wooden spoon
- Wire cooling rack
- Fine mesh sieve
- Offset spatula optional
Ingredients
For The Earl Grey Yogurt Cake
- ¾ cup sugar
- 1 tablespoon Earl Grey tea
- ½ cup plain Greek yogurt
- ½ cup whole milk
- ¼ cup vegetable oil plus extra for the cake tin
- 1 large egg
- 2 teaspoons vanilla
- 1 ¼ cup all-purpose flour plus extra for the cake tin
- 2 teaspoons baking powder
- ½ teaspoon salt
For The Blackberry Glaze
- ½ cup blackberries fresh or thawed frozen
- 1 cup powdered sugar sifted
Instructions
- 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 ground Earl Grey sugar, the remaining sugar, Greek yogurt, milk, oil, egg, and vanilla in a mixing bowl. Whisk until smooth.
- Add the flour, baking powder, and salt. Fold together gently until the flour disappears. 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 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
- The top of the cake may dome slightly, and it may also crack.
- Powdered sugar glaze can quickly become thick or runny. Keep the glaze on the thicker side for slow drips down the sides that set quickly.
- Cover the Earl Grey tea cake loosely with aluminum foil on the counter for up to two days. After that, keep it in the fridge. Don't store it in an airtight container because the glaze will melt and run.
Storage
- To freeze, gently but tightly wrap the cooled cake without glaze in two layers of plastic wrap and store it in the freezer for up to one month. Place it in the fridge the day before serving to thaw, then glaze as per the recipe instructions.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 54g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 274mg | Potassium: 73mg | Fiber: 1g | Sugar: 37g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 1mg