Somehow doing things late at night always gives them a more mysterious or forbidden quality. Eleven o’clock at night isn’t the time to start cooking a cake, but it was tonight and Mr. R and I dined on a treat of late night cake at midnight.
I’ve been wanting to do more with flavoring things with teas, but I’ve not had a lot of success previously. I was recently reading a recipe about making green tea cake that has the matcha powder sifted with the flour. I didn’t have matcha on hand, but I did have Earl Grey. So I decided to make this an English tea kind of secret midnight cake. Green tea cakes can wait for the light of day.
Since this recipe was an experiment I wanted to keep the amount of ingredients used small and I made a tiny single layer cake in one of my six inch diameter pans. For icing, I just drizzled a little sweetened condensed milk on top of the warm cake. Milk and tea.
This recipe is only a little sweet and is a lovely simple cake, tiny for your late night midnight snack.
Late Night Earl Grey Tea Cake
Heavily adapted from 1-2-3-4 Yellow Cake from The Joy of Cooking
Makes one small cake in a 6 inch diameter pan.
- 2/3 cups flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tsp ground Earl Grey tea
- 1/3 cup milk
- 1/4 tsp vanilla
- 1/3 cup sugar
- 1 large egg
Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, and tea. Measure out the milk separately, mix in the vanilla, and set aside for now.
Beat the butter until creamy and then mix in the sugar and beat until lightened. (The measurements are so small I was not able to use my stand mixer for this.)
Beat an egg into the butter mixture. Then add the flour in three parts, alternating with the milk in two parts. Beat on low speed or with a spatula by hand.
Cook for 25-35 minutes or until toothpick comes out clean. Let cool in the pan and then invert onto a wire rack.
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