Description
A delightful blend of vanilla, Earl Grey tea, and fresh raspberries that transports you to a cozy café.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 tablespoons Earl Grey tea leaves
- 1 tablespoon vanilla extract
- 1 cup fresh raspberries
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
- In a small saucepan, heat the milk until it is warm but not boiling. Remove from heat and add the Earl Grey tea leaves. Let it steep for about 10 minutes. Strain the tea and let the milk cool slightly.
- In a large mixing bowl, cream the softened butter and sugar together until fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the cooled Earl Grey-infused milk to the mixture while continuing to mix.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients until well combined.
- Gently fold in the fresh raspberries, taking care not to break them.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store the cake in an airtight container at room temperature for up to three days. Refrigerate for up to a week and let come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg