Earl Grey and Lavender Loaf

 

Casual weekends are meant to relax and unwind with a good book, a cup of tea and a slice of this golden tea cake. Essence of Earl Grey tea and lavender delightfully bask in the sunny biscuity nature of this cake and is all the springtime warmth you need. 

Earl Grey & Lavender Loaf 

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1 1/2 cups golden raisins 

3/4 cup strong Earl Grey tea

1 teaspoon dried culinary lavender buds

1 tablespoon white sugar

1 2/3 cups self raising flour

Generous 3/4 cup dark brown sugar

1 large egg, slightly beaten

Glaze Icing 

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1 cup icing sugar

1 tablespoon cooled Earl Grey Tea or water

1/2 teaspoon lemon juice

In a bowl combine the icing sugar, cooled tea and lemon juice. Whisk together until a thin icing forms. If the icing is still thick add a bit more of the cooled tea until the desired consistency has been reached. 

  

Soak the raisins in the tea overnight. 

The next day, preheat the oven to 325ºF (170ºC) and grease and line a 2 lb. loaf pan.

Using a mortar and pestle grind the dried culinary lavender buds and the white sugar together until finely ground, or you may also use a spice grinder to do this. Transfer to a large mixing bowl and add the flour and dark brown sugar and mix well. Create a well in the centre of the fragrant flour mixture. Tip the fruit and remaining tea into the well and then add the beaten egg, simply stir everything together until it is nicely combined and moist. 

Pour the batter into the prepared loaf pan and bake for about 1 hour or until a knife or skewer comes out cleanly. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Once the loaf has cooled, make the glaze icing and drizzle icing over the loaf and scatter edible lavender buds over top.

 

 

London Fog Cake

When I saw a London Fog cake at a local café I went researching. As per usual, I research an abundance of recipes before I get set on one... and it never is usually one recipe because I mostly combine a few recipes together. Adding this... changing that. When my son heard about the London Fog cake he was just as excited as I was to make it. So this weekend we joined forces in the kitchen to create this fantastic cake.

I find the Earl Grey flavour more subtle and the lavender more infused. However all the undertones are there of a true London Fog even right down to the pale lavender icing. Very reminiscent of Old Blighty. 

   

Lavender London Fog Cake 

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1 x 9 inch square cake pan

3 good quality Earl Grey tea bags 

3/4 boiling water

1/4 teaspoon lavender flowers

5 large eggs, separating the 5 egg yolks and 5 egg whites

1/2 cup caster sugar 

1/3 cup vegetable oil

1/2 teaspoon lavender extract

1 teaspoon vanilla extract

1/4 teaspoon salt

1 and 1/3 cups cake flour

3/4 teaspoon baking powder

First, preheat the oven to 325ºF.

Then prepare the square cake pan... butter and flour the cake pan and place a piece of parchment paper on the bottom. I suppose you could spray the cake pan with cooking spray and line the bottom with parchment paper.

Steep the 3 Earl Grey tea bags in the 3/4 cup boiling water and add the 1/4 teaspoon of lavender flowers. Allow to cool completely to room temperature. When cool squeeze out all liquid from the tea bags before discarding them and strain the lavender from the tea.

In a large bowl, whisk together 5 egg yolks and 2 tablespoons of the caster sugar until thick and pale. Slowly drizzle in the vegetable oil and continue to whisk until completely incorporated. Pour in the cold tea, lavender extract, vanilla extract and salt.

Add the cake flour and baking powder to the liquid mixture. Using a rubber spatula to fold the dry ingredients with the wet ingredients just until combined. DO NOT OVER MIX. Set aside. 

In another bowl whisk the egg whites with an electric mixer on medium to high speed until the eggs whites begin to foam, before thickening and stiffening. Once egg whites have started to stiffen, slowly add the remaining sugar, one teaspoon at a time while beating at medium - high speed. Continue beating until stiff and shiny, glossy peaks form. The egg whites should have triple in size. 

Using a rubber spatula gently fold in the egg whites into the flour mixture, in thirds. Pour the batter into the prepared cake pan and lightly tap the pan on the counter 2 to 3 times to remove any air bubbles.

Bake for 30 minutes or until the cake bounces back when gently poked and a tooth pick inserted into the centre of the cake comes out clean. Allow the cake to cool completely in the pan before icing. 

Notes: For the sugar I used 2 tablespoons of coconut sugar and 1/4 cup plus 2 tablespoons of caster sugar which equals the 1/2 cup of sugar. The recipe didn't call for lavender extract that is something I added to both cake and icing. If you do not like lavender than omit it. 

These would make lovely cupcakes. You would just have to adjust the baking time and possibly the temperature.    

Even though the cake is spongy and dense it is light. Fresh out of the oven and smells delightful! Now on to the important part, the whipped icing...   

Lovely Lavender Cream Icing

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While the cake is baking place a medium/large bowl and the whisk attachment into the freezer to chill. I find the cream whips better that way.  

In the chilled bowl combine 1 cup whipping cream (heavy cream), 2 tablespoons caster sugar, 1/2 teaspoon lavender extract, 1 teaspoon vanilla extract and a drop of violet food colouring. Whisk on medium speed until firm. Icing the top of the cake and sparingly sprinkle with lavender flowers, because they can overpower if using a heavy hand, or rose petals.

Notes: The only violet food colouring I found was more paste like than liquid. So I added only a bit however I should have added just tiny bit more. Viewing my photo it is hard to tell the true colour of the icing and the photo does not do it justice. It was a lovely pale lavender. I also found that this icing recipe held up quite well even after 2 days. It didn't become soggy and didn't soak through the cake. 

You could try a cream cheese icing. That would make it more rich and dense like fog.  

And here is a photo of the elusive kitchen crusader, my son. He only agreed to his hands being photographed. He did a fantastic job only with me occasionally lending a few tips and a helping hand.   

Hope everyone had a great weekend! - JD

Tea at Fortnum and Mason

I remember reading about this book through the Fortnum's website. Thinking what a lovely little book, with classic British afternoon tea recipes and insightful information regarding tea.

The book is only 128 pages however deals with the art of the afternoon tea, high tea, and taking tea. The photos are so inviting and the 45 recipes give more than the traditional scones, delicate sandwiches, tarts and sponge cake. Making it easy to have a bit of Fortnum's at home. There are anecdotes, stories, and the history of tea to delight and entice the even regimented tea drinker.  

This is the hamper that our dear and wonderful friend sent us for our wedding, The English Essentials Hamper. With loads of delicious teas, preserves, condiments, chocolates and biscuits, all in a reusable wicker basket. And of course, the book, Tea at Fortnum and Mason. To find out more about Fortnum and Mason and the delicious items that await you click *HERE*  Enjoy! - JW