This Earl Grey & Limoncello Cake is a feast not only for the eyes, but also the soul. Brushed with an infused syrup, sprinkled with nuts and sugar, this tea cake makes for an unforgettable dessert.
This cake deserves an award. Is that…pretentious of me to say?
I don’t care because I am so in love with it.
I have always been a fan of Earl Grey cookies, I figured why not make a cake? It is elegant and just plain luscious.
With a sweet, citrusy pungent note of Limoncello, this cake is more than just beautiful. It is decadent.
You know you are foodie when you see a bouquet of roses and want to turn them into a dessert.
After the cake was finished cooling, we made a syrup infused with Earl Grey tea and Limoncello, then brushed it all over the cake.
With any remaining syrup leftover, I brushed the flowers and leaves then sprinkled them with sugar. They dried and crystallized beautifully.
Still, this cake needed something more…
Slivered almonds and a sprinkling of icing sugar finished this stunning dessert.
All that was needed was some tea…and if so desired, a dollop of whipped cream.
Living the Gourmet
10 minPrep Time
30 minCook Time
40 minTotal Time
- 11/2 cups plain flour
- 11/2 teaspoons baking powder
- Pinch of salt
- 1 tablespoon loose Earl Grey tea
- 1 cup white sugar
- 4 tablespoons oil
- 2 tablespoons shortening
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoons Limoncello (I used Limoncello di Capri )
- 1/2 cup whole milk
- 1/2 cup sugar
- 3-4 tablespoons Limoncello
- 1 teaspoon loose earl grey tea
- Slivered almonds
- Fresh Roses
- Earl Grey Syrup
- Icing sugar
- Preheat oven to 350 degrees F. and grease a 9" cake pan.
- In a medium bowl, sift flour, baking powder, salt, and tea leaves.
- In the bowl of a stand mixer, beat sugar, oil and shortening until smooth and creamy. Add eggs, one at a time, beating in between each addition.
- Add vanilla and Limoncello.
- Add the dry ingredients to the wet ingredients. Add milk until a smooth, thick batter forms.
- Pour and smooth into the prepared cake pan and bake for 25-30 minutes or until cake tester comes out clean. Remove and let cool in the pan on a cooling rack. Once completely cool, turn the cake over to a cake plate. With a thin knife, poke the cake several times.
- In a small saucepan over medium-low heat, cook down sugar for a 1-2 minutes just until it turns golden. Add Limoncello and tea leaves. Cook until a thick syrup forms. Brush the syrup over the cake generously and the sides.
- With the remaining syrup, brush the roses and leaves, then sprinkle with granulated sugar.
- Place the crystallized flowers and leaves in the center of the cake. Sprinkled the slivered almonds along the edge of the cake and then dust lightly with icing sugar.