I would have liked to have made this last week for valentine’s day. But unfortunately my valentine was sick, and all I made was soup and seemingly endless cups of tea. But I still wanted to get a little valentine’s sweetness in, so this weekend I made him this Earl Grey Tea Cake topped off with a luscious Rose Milk Glaze. You know, to go with all those cups of tea.
I love the subtle flavor of bergamot that comes through in the cake, it’s really highlighted by the rose milk glaze. Together they make a treat that’s not overly sweet, but just right for a little afternoon snack.
Earl Grey Tea Cake with Rose Milk Glaze
Earl Grey Tea Cake
1/2 cup butter
1 cup sugar
1/8 tsp rosewater
2 cups flour
4 tsp baking powder
1 cup 2% milk
3 Earl Grey Tea bags
Rose Milk Glaze
1 tbsp butter
1/4 cup 2% milk
1/2 cup granulated sugar
1/4 tsp rosewater
for the cake; Preheat the oven to 350 F. Butter a loaf pan and lightly dust with flour. Set aside.
Warm the milk in a small saucepan, add all the tea bags to the milk and let steep over low heat while you prepare the rest of the ingredients.
In the bowl of a mixer, beat the butter and sugar until light and fluffy. Add the eggs and rosewater and beat to combine.
In a separate bowl, mix the flour, and baking powder. Add 1/2 of the flour mix, then 1/2 of the milk to the mixer before adding the remaining flour and milk. Beat until smooth and pour into the prepared loaf pan.
Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.
Once the cake has baked, let it cool before you coat it with the warm glaze.
for the glaze; Heat the butter, milk, and sugar in a small saucepan over medium heat. Stir the sugar to dissolve, about one minute, and remove the pan from the burner. Stir in the rosewater. Once the glaze has cooled slightly and thickened, spoon it over the cake and let cool.
The recipe for the Rose Milk Glaze is adapted from the cookbook Rosewater and Orange Blossoms by Maureen Abood.