Description
A moist and dense Bundt cake, fragranced with Lady Grey tea, orange, lemon and rosewater.
Ingredients
Scale
Lady Grey Cake
- 3 cups plain flour (I used organic but regular is fine)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1/2 teaspoon salt
- Tea from 2–3 Twinings Lady Grey teabags
- Zest from one unwaxed lemon
- 250 grams unsalted Danish style butter (2 1/4 sticks)
- 1.5 cups caster sugar
- 1 teaspoon vanilla bean paste or vanilla essence
- 4 large eggs
- 3/4 cup Greek yoghurt + 1/3 cup water (OR 3/4 cup normal yoghurt + 1/4 cup water OR 1 cup buttermilk)
Rosewater Icing
- 1 cup icing sugar
- 1 teaspoon vanilla bean paste or essence
- 1 tablespoon honey, melted in microwave for 5 seconds
- 1 teaspoon rosewater essence
- 1–2 tablespoons milk
Decoration
- Zest from one unwaxed lemon
- Tea from 1/2 Twinings Lady Grey teabag
Instructions
Lady Grey Cake
- Preheat oven to 180 degrees fan forced (350°F) with rack in middle of oven.
- Grease Bundt pan with butter and dust with flour, knocking excess out.
- In a small bowl mix together flour, baking powder, baking soda, salt, tea and lemon zest.
- In a large bowl, mix together butter and sugar on medium speed for about five minutes, or until pale and airy. Scrape down the sides of the bowl whenever necessary with a silicon spatula.
- Add vanilla and beat for another minute.
- Add eggs one at a time, beating well after each egg.
- In a cup, mix together yoghurt and water so it is a runny consistency.
- Add flour and yoghurt mixture to egg and butter mixture in three batches each, alternating between each i.e. add a bit of flour, mix in, then add a bit of yoghurt mixture, mix in, then add some more flour and so on until all is added and combined.
- Pour batter evenly into the Bundt pan. Jiggle it around on the kitchen bench to even it out and reduce air bubbles.
- Bake for about an hour, until a skewer inserted into the cake comes out clear.
- Cool cake in pan for one hour, then invert onto a rack and cool for another hour, until it is completely cold.
Rosewater Icing
- To make icing, whisk icing sugar with vanilla bean, honey, rosewater essence and half the milk.
- Continue whisking and add the rest of the milk if necessary. If should be quite thick, otherwise it will just run off the cake.
- Once cake is completely cool, drizzle glaze on top.
Decoration
- Sprinkle with tea and then decorate with lemon zest.
Notes
A note on the ingredients of the Bundt cake:
1) Sweetapolita’s recipe called for 1 cup of buttermilk. I didn’t have that so wanted to substitute with 3/4 cup yoghurt and 1/4 cup water. Unfortunately the only yoghurt I had was Greek yoghurt so I had to add extra water to make it liquidy enough. I also think the thicker yoghurt made the cake even denser and richer. Next time I cook this I will try regular yoghurt and milk in the smaller quantity.
2) I used 2 teabags for this cake, which resulted in a delicate tea flavour. You could try 2.5 or even 3 bags for a stronger flavour.
- Prep Time: 25 mins
- Cook Time: 1 hour