A quick and easy yoghurt cake is given a makeover with flecks of Earl Gray tea throughout. This is the floral, tangy, and slightly sweet cake you didn’t know you were missing.
If you’re a fan of Earl Gray tea, this extra moist, lightly sweetened Earl Gray Yogurt Cake is for you!
Earl Gray tea is the perfect ingredient in Baked goods themselves, because the tea is infused with bergamot, a citrus fruit that tastes somewhere between lemon and bitter orange. It’s deeply aromatic and floral, which is offset by the malty, earthy notes of the black tea base.
Serve with easy-to-make macerated strawberries and an extra dollop of yogurt or whipped cream for a special treat any time of the day.
How to flavor your cake with tea
You could brew a cup of Earl Gray and use the liquid in your cake, but you can just as easily use the tea leaves themselves!
Using tea leaves also comes with the added bonus of pretty tea stains scattered across the crumb of the cake, which really makes it stand out.
- Use an Earl Gray you love!
- Use loose tea or cut open a tea bag.
- Rub the leaves together with the granulated sugar to ensure the infusion really comes through and to break up any tea leaves that are too large.
This is a flexible cake, meaning you have plenty of wiggle room if you need to make adjustments.
- Feel free to try a different type of tea. The warm spices of masala chai would work well here, as would other flavored black teas, like this one with vanilla or even chamomile.
- Sour cream can be used instead of yogurt. It gives the crumb the same delicate richness as yogurt.
- There are a few options in terms of which oil to use. A neutral oil like vegetable oil or canola oil will add no flavor to the cake, while olive oil will add a delicate, buttery flavor.
How to serve Earl Gray Yoghurt Cake
As we near spring, the craving for sweet, juicy strawberries is all too real. I couldn’t help but pair them with this cake and they really go together perfectly.
To macerate the strawberries, toss them with some sugar and let them sit. This pulls out their natural juices and creates a delicate syrup. Spoon the syrup along with the berries over a piece of cake. If you want a little more decadence, try toasting your strawberries with vanilla.
A dollop of freshly whipped cream is also welcome here, although I love a dollop of yogurt, which I used to make the cake, even more. It saves me from whipping the cream and the creamy flavor really ties it all together.
save tips
Like all yoghurt cakes, this cake keeps very well. Thanks to the combination of yoghurt and oil, it stays moist and tender for up to 5 days, well wrapped at room temperature. I even prefer it after a night’s sleep because the crumb softens a bit.
Alternatively, the cake can be frozen for up to 2 months. Wrap tightly in plastic wrap, then aluminum foil to freeze. Thaw overnight on the counter before serving at room temperature.
More quick and easy cake recipes
- Bisquit Apple Coffee Cake
- Pear cake with cinnamon sugar
- Orange Cornmeal Cake
- Upside down plum cake
- Vanilla Pound Cake
Earl Gray yogurt cake with strawberries
ingredients
For the cake:
-
3/4 Cup (150g) granulated sugar
-
1 tablespoon Earl Gray tea leaves
-
2 big eggs
-
1 Cup (226g) Natural yoghurt made from whole milk (normal or greek)
-
1/2 Cup vegetable oilCanola oil or olive oil and more for coating the pan
-
1 teaspoon vanilla extract
-
2 teaspoon baking powder
-
1/2 teaspoon kosher salt
-
1 1/2 cups (192G) all purpose flour
To serve:
-
2 cups fresh strawberriespeeled and quartered
-
1 tablespoon granulated sugar
-
Plain whole milk yoghurt (normal or greek)
method
-
Preheat the oven and prepare the casserole dish:
Preheat oven to 350°F.
Lightly grease a 9-inch round cake pan or springform pan with oil. If you are using a round cake pan, draw a circle on a piece of parchment and cut it out. Lay the parchment round the bottom of the cake tin and grease the parchment paper. If you’re using a springform pan, you can skip this step.
-
Combine the sugar and Earl Gray tea leaves:
In a large bowl, place the sugar and Earl Gray tea leaves. Rub with fingertips until fragrant, about 30 seconds.
-
Add wet ingredients to bowl:
Crack the eggs into the bowl with the sugar and tea leaves and beat vigorously until light yellow and fluffy, about 1 minute. Stir in the yoghurt, olive oil and vanilla extract.
-
Add the dry ingredients:
Stir in baking soda and kosher salt. Add the flour and whisk until just combined and all the flour is incorporated. Be careful not to over-stir the batter.
-
Pour batter into prepared pan and bake:
Pour batter into prepared pan and bake until cake is lightly browned and a cake tester inserted into center of loaf comes out clean with a few crumbs, 40 to 45 minutes.
-
Cool the cake on the wire rack:
Transfer the pan to a cooling rack and let cool for 10 minutes before transferring to the cooling rack to cool completely.
-
Macerate strawberries:
Mix the quartered strawberries with the sugar in a small bowl. Let the berries sit at room temperature for about 10 minutes so they soften and start releasing their juices.
-
Serve cake:
Serve slices of cake with macerated strawberries and yoghurt or whipped cream.
| nutritional information (per serving) | |
|---|---|
| 237 | calories |
| 11g | Fat |
| 30g | carbohydrates |
| 4g | protein |
