A moist and dense Bundt cake, fragranced with Lady Grey tea, orange, lemon and rosewater.
By Christina Soong-Kroeger
Although I’ve flirted with coffee over the years I am, at heart, a tea drinker.
I like English Breakfast or Japanese green tea in the morning, Earl Grey or Lady Grey in the afternoon and Rooiboos (African bush tea) or peppermint tea after dinner. Not to mention the endless cups of Gook Bo (a heady mixture of whole Chrysanthemum flowers and pu-erh tea) I consume when enjoying yum cha (literally, ‘drink tea’).
So I was quietly thrilled when we decided to go with a tea theme for this month’s Sweet Adventures‘ dessert-themed blog hop hosted by the lovely JJ from 84th & 3rd. Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rd, The Capers of the Kitchen Crusader, Delicieux, Dining With a Stud, and me, The Hungry Australian, who host a monthly, dessert-themed blog hop.
For this month’s tea-themed dessert hop, I decided to do something with Twinings’ Lady Grey, an afternoon tea I’ve always admired for it’s delicate orange and lemon overtones. So I adapted this Vanilla Bundt Cake by Rosie of the gorgeous Sweetapolita blog, transforming it into a Lady Grey Bundt Cake by adding Lady Grey tea, lemon zest, rosewater and honey.
Ms 5 Year Old helped me to bake this cake and it was a wonderful way to spend an afternoon – she greased the Bundt tin and mixed the dry ingredients while I creamed the butter and sugar, then she helped me to crack the eggs, beat the mixture, pour it into the tin and lick the beaters.
After the cake has finished baking you need to let it cool down for two hours before you can ice it. This seems like a very long time because your nostrils are being assailed with the delicious scent of vanilla, butter and lemon. I advise you to leave the house if possible, lest you crack and attempt to ice and eat the cake before it’s fully cooled down.
Resist the temptation and you’ll be rewarded with a wonderfully dense and aromatic cake, almost like a mud cake in texture, with an icing that will make your eyes roll back in your head.
That’s what it did for me, anyway. Enjoy!
Check out JJ’s post to see all the other tea-inspired dessert recipes
Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.