Earl Grey Jubilee Cake
My closest friends and family know that I am an unabashed royalist ever since I can remember. I have always had a soft spot for the British Monarchy, well before the doe-eyed Diana came on to dazzle the scene. As a little girl, I was drawn immediately into history and the spectacle of the British royals with adoring fervor. I followed every bit of news I could, buying up glittering tomes on the Monarchy, especially on Prince William - who I was convinced I was going to marry at 16. I even applied and took a tour of Saint Andrews in hopes of some chance he may return to grace the halls again! A girl can dream! (Although I don’t think he could have chosen a more perfect woman than Kate for that role!)
I love the elusive facade, grace, stoicism, dignity, and even kindness they represent. Some may beg to differ, but I do inherently believe in their purpose of good works, especially of Kate. I recently started Tina Brown’s book The Palace Papers which is proving to be as dishy and gossipy as promised. I could go on and on! Well, whatever it is, they certainly have had me under their spell since I could read. So with that said, I felt it fun and appropriate to create a very simple cake to celebrate her Majesty’s platinum jubilee. Even if you are not a royalist, one has to respect the dedication and years of service (70 years!) she has sacrificed for her country. It’s safe to say there will never be another one like her in our time!
This is a humble but delicious cake infused with one of my favorite teas - Earl Grey. It has lovely floral and orange notes that are so aromatic, especially on a breezy summer’s day. Adorned with a confection of edible flowers, I think it looks suitable for a royal garden party don’t you think? (Perhaps not as fancy as her Majesties’ but delicious nonetheless! Looks beautiful on my floral Coco & Wolf Liberty Picnic Blanket too! I love it with a hot cup of tea or even a slice with black coffee in the morning for a sweet kick! I do hope you enjoy it, it’s so light and airy…Happy Jubilee your Majesty and all my fellow royalists!
Ingredients:
8 tablespoons butter, softened
1/4 cup sunflower or coconut oil
1 cup granulated white sugar
2 eggs
1 1/2 cups of flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 heaping tablespoon Earl Grey loose leaf tea, finely ground with a mortar and pestle
zest 1 large orange
1 teaspoon pure almond extract
1/2 cup whole milk
Optional:
Edible flowers
Strawberries
(You can also double this recipe for a two layer cake and fill it with cream and berries if you like!)
Preheat the oven to 350 F degrees and grease a 9” circular springform cake tin.
In a stand mixer with a paddle attachment, cream the butter on medium speed until it becomes soft and creamy. Slowly pour in the oil and the sugar gradually and continue to mix until it is thoroughly combined.
Crack in the eggs one at a time, mixing well after each addition.
In another medium-sized mixing bowl, sift together the flour, baking soda, salt, baking powder, and the ground Earl Grey tea leaves.
Gradually add the dry ingredients into the butter mixing bowl, mixing on low speed to prevent the flour from flying up, Scrape down the bowl, ensuring that all the dry ingredients are incorporated.
Add the orange zest, almond extract, and milk to the batter. Slowly mix on low speed until it is a smooth and creamy batter.
Scrape the batter into the prepared tin and bake the cake for 35-40 minutes until an inserted knife comes out clean.
Allow the cake to cool completely before slathering with homemade whipped cream. Decorate the cream with fresh strawberries and edible flowers as you see fit!
For the whipped cream:
1 cup heavy whipping cream, cold
1/4 cup granulated white sugar
1 teaspoon pure vanilla extract, vanilla bean paste, or pure almond extract
In a chilled mixing bowl with a whisk attachment, add the whipping cream and whip on high speed until it begins to firm up. Slowly pour in the sugar and extract of your choosing, while simultaneously mixing on high speed until firm but soft peaks form, about 3 minutes. Serve immediately on top of the cake or store in the refrigerator for later use.
