Chrysanthemum Earl Grey Fusion Cake
Indulge in a unique blend of floral chrysanthemum and aromatic earl grey flavors in a moist and tender cake, topped with a light and creamy frosting. Perfect for afternoon tea or elegant gatherings.
ingredients
- 2 cups all-purpose flour
- 2 tbsp chrysanthemum tea leaves
- 2 tbsp earl grey tea leaves
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of saltFrosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp chrysanthemum tea leaves, finely ground
- 1 tsp earl grey tea leaves, finely ground
steps
- 1.
Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
- 2.
In a small saucepan, bring milk to a simmer. Steep chrysanthemum and earl grey tea leaves for 10 minutes. Strain and cool.
- 3.
In a bowl, whisk flour, baking powder, baking soda, and salt.
- 4.
In a separate bowl, cream butter and sugar. Add eggs one at a time.
- 5.
Alternate adding dry ingredients and tea-infused milk to butter mixture. Mix until combined.
- 6.
Pour batter into the cake pan and bake for 30-35 minutes.
- 7.
For the frosting, whip cream, sugar, and ground tea leaves until stiff peaks form.
- 8.
Once the cake is cool, frost with the whipped cream mixture.
- 9.
Serve and enjoy!
