Gently warm the milk, but not boil. It’s not a sentence one normally hears or says, I know, but once you hear my reasons, you shall agree. 300g icing sugar The texture should be somewhere between thick and thin, pourable but not scoop-able. While whisking, slowly add the icing sugar and cocoa powder through the lid. Add the flour mixture to the batter, alternating with the milk tea, three times. Remove from the heat and add the tea bags. Both the earl grey (I used Twinings Earl Grey Bold) and lavender came through nicely. … (Fits two 9-inch square or round cake pans, one 9 or 10 inch bundt cake pan, or one 9 by 13 inch sheet cake.) Add the tea bags and dried lavender, stir briefly, and cover with a piece of foil. Whisk the icing sugar, butter, milk, lavender and vanilla extract together for a thick consistency. Heat oven to 325°F. EARLY GREY LAVENDER CAKE: 410 g unsalted butter, at room temperature; 2 3 / 4 cups sugar; 6 eggs; 4 1 / 2 cups all purpose flour; 1 tbsp finely ground earl grey tea; 1 tbsp baking powder; 1 tsp salt; 400 ml milk; 2 tbsps earl grey lavender tea (alternatively, use 2 tbsp early grey tea and 1 tsp culinary lavender) LAVENDER BUTTERCREAM: 3 cups icing sugar PREPARATION Step 1. Using an electric whisk, mix until pale and fluffy. Lavender flowers to decorate (optional), To make the cake, preheat the oven to 150°C/315F. Cover and steep for at least 30 to 40 minutes. One of our bestsellers, our earl grey lavender cake is made with soft chiffon sponge infused with premium earl grey tea leaves. Generously grease pan (s) with non-stick cooking spray. Grease and line two 6” cake tins (or for a shallower 2-layer cake use two 8” cake tins). Garnish with a few dried lavender buds, and this cake transport you back to colonial England. Add the flour mixture to the batter, alternating with the milk tea, three times. Remove from heat and add in the 3 tea bags. My parents travelled for a few days, and I turned 3 again and ate all the junk food and candy I could get my hands on, ordered take out, ate in bed, and cancelled the gym. Stir gently over a low heat until the mixture has cooled enough to coat the back of a spoon. Fold in the tea leaves from before, as well as the culinary lavender. Its not enough to just drink tea, we can now eat it too! But apart from all that, in between the Cheetos, pizza and Netflix, I also made a head start on a couple of projects and we’ve been very busy in the kitchen experimenting. In a medium, heavy-bottomed saucepot, combine 1/2 tablespoons loose leaf Earl Grey tea and 1 cup unsalted butter. In a small bowl, whisk together the flour, baking soda, baking powder, salt, and Earl Grey tea leaves. Given my love for sweet, I would even rank any Earl Grey flavored baked goods higher than chocolate. Sift over wet ingredients and use a whisk or hand mixer to blend until well incorporated and no large lumps remain. Beat together the butter and icing sugar in an electric mixer until pale and fluffy (approx. The tea is steeped in the milk that goes into the batter, so it’s still a light flavor, not too overpowering or assertive. 5 medium eggs, 75g butter Squeeze out the tea bags for remaining liquid and discard. *Note: I couldn’t find Lavender Earl Grey tea, so I steeped a cup of Earl Grey tea with a tablespoon of dried lavender for a substitute. When done steeping, strain and reserve 320 g (1 1/3 cup) of the lavender water, discarding the rest. Bring the water to a boil, remove from heat, add in 3 tablespoons of the lavender. 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