Milk and Honey Tea Cake Recipe

• Level: Intermediate
• Yield: 8 to 10 servings
• Nutritional Information Per Serving (1 of 10 servings): Calories 426, Total Fat 13 g, Saturated Fat 6 g, Carbohydrates 65 g, Dietary Fiber 1 g, Sugar 48 g, Protein 13 g, Cholesterol 133 mg, Sodium 511 mg
• Total Time: 3 hr 25 min (includes refrigeration)
• Active Time: 50 min

Tea Cake:

• Nonstick cooking spray
• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 2 tablespoons ground Earl Grey tea leaves
• 6 large eggs, separated, room temperature
• 1/2 cup almond milk, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract

Milk Syrup:

• 2 cups almond milk
• One 14-ounce can sweetened condensed milk
• 1/4 teaspoon fine salt
• 1 tablespoon Earl Grey tea leaves

Honey-Lemon Whipped Cream:

• 2 cups Greek yogurt (such as Fage)
• 2 tablespoons honey
• 1 teaspoon lemon zest (from 1 lemon)
• Candy fruit slices for garnish (optional)

Instructions:

Indulge in this aromatic Earl Grey Tea Cake, a moist, tea-infused delight topped with creamy honey-lemon yogurt. Perfect for tea time or dessertyour kitchen will fill with irresistible citrusy bergamot notes!

1. For the tea cake: Position a rack in the center of the oven and preheat to 325F. Lightly coat a 9-by-13-inch baking pan with nonstick spray.
2. In a medium bowl, sift together cake flour, baking powder, salt, and ground tea leaves. In a large bowl, whisk egg yolks with almond milk, sugar, and vanilla until smooth.
3. With a stand mixer and whisk attachment, beat egg whites on medium-high to stiff peaks, about 2 minutes. Gently fold in the flour mixture to the yolk blend, then incorporate the whipped whites using a rubber spatula until light and airy. Pour into the pan and smooth the top.
4. Bake 25 minutes until golden, risen, and a toothpick tests clean. Cool slightly while preparing the syrup.
5. For the milk syrup: In a saucepan, combine almond milk, condensed milk, salt, and tea leaves. Simmer over medium-low until thickened and spoon-coating, 10-15 minutes. Strain and reserve.
6. Pierce the warm cake top with 30-40 fork holes. Slowly pour syrup over, letting it soak deeply. Refrigerate at least 2 hours until fully absorbed.
7. For the honey-lemon whipped cream: Whisk Greek yogurt, honey, and lemon zest until creamy. Spread generously over the chilled cake.
8. Refrigerate until serving. Garnish with candy fruit slices for a vibrant, festive touch.