Earl Grey is really a citrus cake in disguise, since bergamot is a fruit. Grinding the tea leaves straight into the sugar puts the flavour everywhere, not just in the milk. It's a plain-looking loaf that tastes far more expensive than it's.
Everything you need
- 2 tbsp Earl Grey tea leaves, from 4 bags
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 3 large eggs
- 1¾ cups (219 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp fine salt
- ½ cup (120 g) milk
- 1 tbsp orange zest
- 1 cup (120 g) powdered sugar, for the glaze
- 2 tbsp orange juice, for the glaze
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
0 of 6 done-
Heat the oven to 175°C / 350°F and line a 900 g / 2 lb loaf tin. Blitz the tea leaves with the granulated sugar in a spice grinder or small blender until the leaves are fine specks.
For this step
- 2 tbsp Earl Grey tea leaves
- ¾ cup (150 g) granulated sugar
- 1 cup (120 g) powdered sugar
-
Warm the milk and steep 1 tbsp of the tea sugar in it for 10 minutes, then let it cool to lukewarm. This doubles the bergamot without adding bitterness.
For this step
- ¾ cup (150 g) granulated sugar
- ½ cup (120 g) milk
- 1 cup (120 g) powdered sugar
-
Beat the butter with the remaining tea sugar until pale and fluffy, about 4 minutes, then beat in the eggs one at a time and add the orange zest.
For this step
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter
- 3 large eggs
- 1 tbsp orange zest
- 1 cup (120 g) powdered sugar
- 2 tbsp orange juice
-
Fold in the flour, baking powder and salt alternately with the steeped milk, starting and ending with flour, until just smooth.
For this step
- 1¾ cups (219 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp fine salt
- ½ cup (120 g) milk
-
Scrape into the tin, level the top and bake for 50 to 60 minutes. Tent with foil at 35 minutes if it's browning fast. A skewer should come out clean.
-
Cool in the tin for 15 minutes, then turn out. Whisk the powdered sugar with the orange juice into a thick glaze and pour over the cooled loaf.
For this step
- ¾ cup (150 g) granulated sugar
- 2 tsp baking powder
- 1 tbsp orange zest
- 1 cup (120 g) powdered sugar
- 2 tbsp orange juice
Tap a step to check it off. Your place is saved on this device.
Worth knowing
- Cut the bags open rather than buying loose leaf. Bagged tea is already finely cut, so it grinds down quickly.
- Don't steep whole leaves in the batter itself. Ground into sugar they melt away; left whole they go leathery.
Make it your own
- Swap Earl Grey for London Fog by adding 1 tsp vanilla bean paste to the batter.
- Use lemon zest and juice instead of orange for a sharper glaze.
Storing & freezing
Wrapped at room temperature for 4 days; the flavour deepens overnight. Freeze un-glazed slices for 3 months.
Frequently asked
Can I use any black tea?
Yes, but you'll lose the bergamot, which is the point of the loaf. If you use plain black tea, add an extra tablespoon of orange zest to compensate.
How many grams is a cup of powdered sugar?
About 120 g per US cup when spooned in lightly. Sift it before glazing, since lumps won't dissolve in only 2 tablespoons of juice.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.