Earl Grey Tea Cake With Rhubarb Cream Cheese Glaze Recipes

Steps:

• Preheat oven to 350 degrees, and line and grease and round cake pan.
• Empty the tea leaves into a tea/coffee mug and add in the boiling water. Stir and let steep for 3 minutes and then add the milk. Set aside.
• Beat together the butter and sugar until light and fluffy. Reduce speed and add the eggs one at a time until smooth. reduce speed on mixer to low and gradually add the flour/tea mixture, alternating until combined.
• Pour mixture into the cake pan and bake for 25-30 minutes. let sit in pan for a few minutes before turning over to cool
• While cake is baking or cooling, place rhubarb in a small saucepan on low heat with lemon zest, sugar and water. Simmer until soft, stirring occasionally, (About 10 minutes). Remove from heat and cool. Puree this mixture in a blender or food processor.
• In a medium bowl combine cream cheese and powdered sugar and blend until smooth. I usually add this mixture to the blender and blend this and the pureed rhubarb all at the same time, but you can certainly just add the rhubarb mixture to the bowl and combine this together. I also add a little red food coloring to get that bright pink color! I also usually heat this up a little in the small saucepan so it's warm and smooth to pour over the cake. And that's all she wrote! It's so tasty! Especially if you love Earl Grey!

Steps:

• 1. Grease a 9 x 5 pan.
• 2. In a bowl whisk together the flour and salt to blend. Set aside.
• 3. In a bowl beat the butter, sugar, tea leaves and vanilla on medium speed until mixture is light and fluffy and the scent of the tea leaves begins to emerge. Add the eggs one at a time beating well after each one.
• 4. Gradually add the flour mixture in 3 parts beating until combined. Pour into pan.
• 5. Bake for 1 hour at 350 or until toothpick inserted comes out clean. Cool.
• 6. Glaze: Bring the water to a boil. Remove from heat and pour over the teabags and let steep for five minutes until very strong.
• 7. Remove tea bags and stir in powdered sugar. Drizzle over cake.

Steps:

• Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
• To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.