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.
Earl Grey & Limoncello Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
Earl Grey & Limoncello Cake:
- 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
Earl Grey Syrup:
- 1/2 cup sugar
- 3-4 tablespoons Limoncello
- 1 teaspoon loose earl grey tea
For garnish:
- Slivered almonds
- Fresh Roses
- Sugar
- Earl Grey Syrup
- Icing sugar
Instructions
Earl Grey & Limoncello Cake:
- 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.
Earl Grey Syrup:
- 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.
For garnish:
- 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.
Toodles,
Tammy<3
Laura @MotherWouldKnow says
This cake is beyond gorgeous! I'm a huge Earl Grey fan and also have made my own limoncello, so I could do it - except the roses part, which definitely intimidates me. Maybe I'll make it sans flowers and put a photos of yours in front:)
Mary says
This cake is gorgeous, and I love the way the bergamot notes from earl grey go with lemon. Totally deserves and award 🙂
Laura@ Baking in Pyjamas says
What a gorgeous mix of flavour, this cake looks so pretty and delicious. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
Amy @ Ms. Toody Goo Shoes says
A work of art! Looks heavenly, Catherine! Pinned. Thanks for linking up at Best of the Weekend!
Marla says
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live Thursday @ 7pm EST. Thank you for being part of Real Food Fridays and sharing with us. Looking forward to seeing you each week.
Nina says
This one is absolutely TOO GORGEOUS to eat!!! But it does look delicious, I just don't think I could actually cut into it ;o) Thanks for sharing at the Thursday Favorite Things Blog Hop at Katherine's Corner. Looking forward to seeing what you share this week at the hop! Nina @ Vintage Mama's Cottage
Lucy @ BakingQueen74 says
Such a pretty cake! I love Earl grey tea in a tea loaf, but it looks so pretty here with the lovely decorations.
Miz Helen says
What a beautiful cake! Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Angela says
This is a gorgeous looking cake. I really wasn't expecting it to be so light inside, the contrast against the golden crumb of the cake is beautiful. Well done.
Sarah R. says
This looks DIVINE! Like something straight from a boutique bakery in a bustling metropolis. Bravo!! I'm thrilled you linked up with us at Snickerdoodle Sunday...hope to see you again this weekend with your latest makes!
Sarah (Sadie Seasongoods)