When I plan a shindig and pick out recipes frequently I will include recipes I have never made before. I don’t even make a test run before hand.
I am not trying to brag but 95% of the time I can tell from reading a recipe if it will a) work and b) what it will most likely taste like.
This recipe made the list for tasty treats I will be serving up this coming Saturday. You know, at the brunch party I am throwing to celebrate this little blog’s first birthday. From 10am-1pm. You are coming right? Good. (If you need directions leave a comment and I will email them to you)
I was just going to make this cake. No test run, just throw it together and call it good. Then I got a wild hair and decided that it might fun to put all the recipes I am making for the party into a little cookbook for you to take home with you. Problem was I always adjust recipes after making them. I wanted to include this cake in the cookbook but was hesitant to give you the recipe without making it first.
In all of this back and forth in my brain I finally decided to do something I don’t think I have ever done- I made a test run. Of course this meant there was cake at my house for no reason whatsoever. I had a friend come over Friday night and between the three of us we devoured half. Then the rest was gone by Saturday evening. It is that good.
Even self proffesed earl grey haters liked this cake. It is subtle but complex. Normally treats that taste this great are lots of steps and many hours. Here is a tasty cake that is super sophisticated taste wise but takes no time at all to throw together. Yum.
Come taste it on Saturday. Well not this one. I’ll make a fresh one.
Earl Grey Cake with Rhubarb Cream Cheese Glaze (serves 8)
Adapted from Raspberri Cupcakes
2 Earl Grey tea bags (about 3 tsp leaves)
1/4 cup boiling water
1/3 cup milk
1/2 cup butter, at room temperature
2/3 cup caster sugar
1 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
For the glaze:
1/2 cup rhubarb, diced
Zest of 1/2 lemon
2 tbsp sugar
1 tbsp water
4 ounces cream cheese, softened
1 cup powdered sugar, sifted
Preheat oven to 350 F. Grease and line a 8 round cake pan. Empty the tea leaves from the tea bags into a cup and add the boiling water. Set aside for 3 minutes then add milk to cup.
Place butter and sugar in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy. Reduce speed to medium and add eggs one at a time, beating until smooth. In a bowl combine the flour, salt and baking powder. With the mixer on low, gradually add flour and tea mixture, alternating between wet and dry ingredients starting and ending with the dry. Beat until just combined.
Pour mixture into prepared tin and bake for 25-30 minutes or until golden and a skewer inserted in the cake comes out clean. Remove from the oven and set aside for 2-3 minutes before turning onto a wire rack to cool completely.
While the cake is baking and cooling, place rhubarb in a small saucepan on low heat with lemon zest, sugar and water. Stirring occasionally, simmer rhubarb until soft and cooked through, about 10 minutes. Remove from the heat and set aside to cool. Puree mixture in a food processor or blender. Place cream cheese in a large mixing bowl and beat until smooth. Add sifted icing sugar and rhubarb puree and beat until smooth. Pour over the top of cooled cake and serve immediately. Can be refrigerated overnight.