Orange Tea Cake

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  • Duration
  • Cook Time
  • Prep Time
  • 12 to 15 ServingsServings

Ingredients

  • CAKE
  • 1 Earl Gray tea bag
  • 1/2 cup Boiling Water
  • 2 cups plus 2 teaspoons sugar, divided
  • 4 large eggs
  • 1 cup canola or vegetable oil
  • 2 1/2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest (grated outer peel) (from 1 orange)
  • 1/4 cup fresh orange juice (from zested orange)Glaze
  • 1 Earl Grey tea bag
  • 1/2 cup Boiling Water
  • 1 cup confectioners sugar

Preparation

class="brunheading">1 Preheat the oven to 350°F. Grease and flour a large Bundt pan.

2 To make the cake: Steep the tea bag in the 1/2 cup of boiling water. Add 2 teaspoons of the sugar and stir until dissolved. Let steep while you prepare the batter.

3 In a large bowl, mix together the remaining 2 cups of sugar, the eggs, oil, flour, baking powder, salt, vanilla, orange zest, and orange juice with a whisk or electric mixer on medium speed.

4 Lift the tea bag from the tea and squeeze excess tea into the tea to make it as strong as possible, and then discard the tea bag.

5 Pour the tea into the batter and mix vigorously by hand or for 2 minutes with an electric mixer on medium speed until all the ingredients are combined and the batter is creamy.

6 Pour the batter into the prepared Bundt pan and bake for 1 hour or until a skewer inserted in the cake comes out clean. Remove from the oven and let cool for 10 minutes in the pan. Turn the cake onto a rack and let cool completely.

7 To make the glaze: Place the tea bag in the 1/2 cup of boiling water and let steep 2 minutes. Sift the confectioners’ sugar into a bowl. Add 2 tablespoons of the brewed tea and whisk until the sugar has dissolved and you have a white glaze you can pour.

8 Let the glaze sit 5 minutes to thicken and then pour or drizzle over the cake.

9 Storage: Once the glaze has dried, store covered in plastic at room temperature for up to five days or freeze for up to three months.

Source:

Paula Shoyer (Recipe); Michael Bennett (Photo)