These mini earl grey berry cakes are adorable, perfectly sweet, and simple to make. Enjoy during tea time or wrap them up as a gift!
Earl grey is one of my favorite teas as I love the earthiness and slight tang from bergamot orange rind. It’s great on its own, but also ideal for baking, as the flavor comes out easily when its leaves are steeped in hot liquid. I have been experimenting with earl grey in a few recipes and recently made mini berry earl grey bundt cakes, which combine flavors I absolutely adore. I used to frequently visit ‘Nothing Bundt Cakes’ with my best friend after dance practice and we would enjoy moist and overly-sweet cakes. Unfortunately, I don’t live near one anymore, so it was the perfect opportunity to make my own where I could control the flavor and sugar level!
The pans I used are not actually bundt pans but Wilton mini fluted tube pans, which is slightly different because there is only an indent rather than a hole in the middle. This allows a cavity for the cream topping. However, both pans would result in essentially the same product. The fluted pans would just have more batter than the bundt pans.
How is the earl grey flavor added to the cake?
Earl grey tea bags or leaves are placed in simmering milk at low heat. The tea bags steep for 5-7 minutes with occasional stirring. At this point, the milk is highly concentrated with earl grey flavor and is then added to the batter. It is important that the milk is at low heat and that occasional stirring occurs to prevent a film from forming at the top.
How does the topping have the dripping effect?
The topping is heavy cream whipped to only 60% stiffness. The cream should have a slightly runny and firm consistency. You will learn of the ideal consistency with more practice. It is better to under beat the cream and beat it more if needed because you can stiffen cream easily but can’t quite soften it once it is over whipped. Please watch the video for cream consistency.
Mini Earl Grey Berry Cake
yield: three 4 in. cakes
- 160 g. or ~ 1 c. + 2 tbsp. cake flour, sifted
- 5 g. or 1 tsp. baking powder
- 80 g. or 1 1/2 large egg
- 72 g. or 1/3 g c. vegetable oil
- 105 g. or ~ 1/2 c. granulated sugar
- 2 g. or 1/2 tsp. vanilla extract
- 165 g. or 2/3 c. milk (2 % or whole)
- 1 g. or 1/2 tsp. salt
- 2 or 3 earl grey tea bags (2 for subtle flavor, 3 for more flavor)
- 115 g. or ~ 1/2 c. heavy cream
- 20 g. or 1 1/2 tbsp. granulated sugar
- 3 g. or 1 tbsp. strawberry powder and more for topping
- 2 drops pink food coloring (optional)
- blueberries to top
- Preheat oven to 350 F.
- In a pot over low heat add milk and allow to come to a simmer. Add in earl grey tea bags and allow the tea to steep for 5-7 min. Cover pot with a lid.
- Remove tea bags and remove milk from heat to cool.
- In a medium bowl, sift together cake flour, baking powder, and salt. Set aside.
- In a stand mixer or using an electric mixer, whisk the eggs and sugar on high speed for 8 min. until fluffy. Add in oil gradually and whisk for another 2 min.
- Pour the dry ingredients into wet and whisk gently to incorporate. Add in the earl grey milk and combine.
- Grease pans and pour batter into the pans. Tap the pan to remove air bubbles and bake for 28-33 min.
- Remove cakes from oven immediately and allow to cool in pans for 5 min. Then remove from pan and cool completely on a cooling rack.
- To make the cream, pour heavy cream and sugar into a chilled bowl and whisk. Add strawberry powder and whisk until whipped cream is about 60% whipped (slightly runny, but not too runny). You may add pink food coloring if desired.
- Scoop cream onto cake, enough so that some of the cream begins to run off the edge of the cake. I used about 2-3 tbsp. cream per cake. Use a spoon or spatula to push off more cream so that there is a “dripping” effect.
- Top the cake with 5 blueberries each and some strawberry powder.
*Nutrition facts are estimates
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