Earl Grey Archives - Sweet Tooth Experiments

Strawberry Lemon Slice with Earl Grey Marshmallow

This recipe is easy, requires low effort and only a small number of ingredients.

The flavors all complement each other well, where they create a very unique and flavorsome little sweet treat.

This recipe originally came about as I wanted to make the easiest, fuss free marshmallow that people would be impressed with. I spend ages producing and using multiple baking techniques and ended being really happy with this outcome.

I also went through a baking with tea phase and was yet to perfect a recipe using Earl Grey tea (this was attempt number 7).

This recipe would make for a lovely high tea inclusion for any occasion.

Ingredients:

100g self raising flour
1oog plain flour
180g sugar
100g butter
4 tsn strawberry essence
1 tsn lemon zest
1 egg

Marshmallow:

4 teabags Earl Grey
1 tbsn gelatine powder
140g sugar

Method:

Pre-heat the oven to 180c degrees and line a 20cm x 30cm cake tin with baking paper.
Place the flours and sugar into a bowl and mix.
Melt the butter in a bowl and add the essence and zest.
Stir the egg into the flour mix, add the butter mix and stir until well combine.
Place the mix into the cake tin and flatten with fingers until smooth.
Bake in the oven for 20 minutes, then set aside to cool.
Place 300ml boiling water into a cup and add in the tea bags. Leave the tea to infuse for 5 minutes.
Make the marshmallow mix by placing the gelatine into 100ml of the infused tea water in a bowl and whisk to combine the mix.
Place another 100ml tea water and sugar into a bowl and whish with electric beaters for 4 minutes.
Place the gelatine mix in the microwave until warm and syrupy in texture if mix has gone cool and hard.
Slowly pour the gelatine mix into the sugar mix in a consistent stream while the beaters are on high.
Continue beating for a further 8 minutes or until the mix is light and fluffy.
Pour the mix over the cooled slice base and place in the fridge for 2 hours to set completely.
Cut and enjoy.

Notes:

You need to make more tea than required as the tea bags soak up a lot of the liquid.

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

This would have to be my 4^th attempt at baking with Earl Grey and gosh has it turned out. This cake was so tasty that it didn’t venture past my fridge (usually I take my baking to work, friends houses or give to family). But nope, I ate the whole thing it was so good.

Finally an early grey recipe that made me smile.

The cake itself is not super sweet, however works brilliantly with the sweetness and amazing flavour combination of floral lavender and orange blossom.

Ingredients:

Cake:

2 tbsn earl grey tea (6 teabags)
330g sugar
300g self-raising flour
2 tsn vanilla essence
7 eggs
110ml lemon juice
150g butter
1 tsn cream of tartar

Icing:

200g butter
1 + ½ earl grey tea
240g icing sugar
1 + ½ orange blossom water
¾ tsn lavender

Method:

Pre heat the oven to 175c degrees and line a 25cm cake tin wit baking paper.
Place the contents of 6 teabags into a food processor along with half the sugar (165g) and blitz until well combined.
With electric beaters whisk the sugar and egg yolks until light and fluffy.
Add the vanilla and beat until combine.
Add the lemon juice and melted butter and whisk until combine.
Place the egg whites into a new bowl and beat with electric beaters until soft peaks form. Add the remaining sugar and cream of tartar and beat until glossy and thick.
Triple sift the flour and add to the lemon mix. Using a hand whisk softly whisk until combine.
Add the egg whites in 2 patches, folding until only just combine.
Pour into the cake tin and bake in the oven for 50 minutes of until a skewer inserted into the center comes out clean.
Meanwhile make the icing my beating the butter and sugar until light and fluffy.
Add the contents on 1 + ½ earl grey teabags (1 + ½ tsn), orange blossom and using a mortar and pestle grind some lavender until in powder form.
Beat until smooth and fluffy.
Place the cake on a cake rack until cooled.
Top with the icing and serve.

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