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Earl Grey & Limoncello Cake


  • Author: Living the Gourmet
  • Total Time: 40 minutes

Ingredients

Scale

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
  • 34 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:

  1. Preheat oven to 350 degrees F. and grease a 9″ cake pan.
  2. In a medium bowl, sift flour, baking powder, salt, and tea leaves.
  3. 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.
  4. Add vanilla and Limoncello.
  5. Add the dry ingredients to the wet ingredients. Add milk until a smooth, thick batter forms.
  6. 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:

  1. 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.
  2. With the remaining syrup, brush the roses and leaves, then sprinkle with granulated sugar.

For garnish:

  1. 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.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
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