Duchess Grey Cake
Elmwood Inn Fine Teas Duchess Grey is blended with generous amounts of refreshing lemon peel, rose, and cornflower petals as well as traditional oil of bergamot. The infusion of tea into this recipe gives an added dimension of flavor to a traditional pound cake.
2/3 cup boiling water
6-8 teaspoon Elmwood Inn Duchess Grey Loose Tea
1/3 cup sour cream
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 cups granulated sugar
3/4 cup butter, room temperature
3 large eggs
2 teaspoon vanilla extract
Preheat oven to 350° F. Coat a 10-inch tube pan with cooking spray, then lightly flour.
Place tea leaves in a small teapot. Pour 2/3 cup boiling water over the tea leaves and steep 10 minutes. Strain the tea into a small bowl and discard the tea leaves. Cool to room temperature and stir in sour cream.
Combine flour, baking powder and salt. Sift into a medium sized bowl or stir with a whisk. Place sugar and butter into a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Add flour mixture and brewed tea mixture, alternating, beginning and ending with the flour. Mix after each addition. Spoon batter into prepared tube pan.
Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean.
Remove from oven and place pan on a wire rack. Cool in pan 15 minutes. Remove cake from pan and cool completely on wire rack.
1/4 cup boiling water
1 tablespoons Elmwood Inn Duchess Grey Loose Tea
3/4 cup powdered sugar
1/2 teaspoon fresh lemon juice
Using a small teapot or cup, pour 1/4 cup boiling water over 1 tablespoons Elmwood Inn Fine Teas Duchess Grey Loose Tea. Steep 5 minutes. Strain into a medium bowl. Discard tea leaves.
Add powdered sugar and lemon juice to brewed tea, whisking together until smooth. Drizzle glaze over entire cake or individual slices.
Yields 18-20 teatime slices.
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