I just love when recipe calls for tea or fresh fruits. I feel like I am baking something special. Those little bites of fruits along the cake are just so delicious and for me so unusual. It makes us feel less guilty as well in a way. Voilà this is one of my latest found. A pretty simple recipe that is so beautifully flavored.
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½ cup milk 120.ml/g
3-4 earl grey bags ( you can alterna because I had only English Breakfast but Earl Grey is the one!).
½ stick salted butter at room temp ( not salted! No worries!) 113.g
½ cup sugar and 1 tbsp for the blueberry topping 110.g +15g
2 tsp lemon zest.
2 tsp orange zest.
3 large eggs Room temp would be much better.
2 tsp vanilla extract
1 cup flour 125g + 1 tbsp 15.g for the blueberry
¾ cup almond flour 85.g (or ½ cup flour 60.g)
2 tsp baking powder.
½ tsp kosher salt
1 cup frozen blueberries 220.g (I used fresh ones that I freeze for 30 minutes) and ¼ cup for topping 60.g
1 tbsp blueberry jam (sounds delicious but i didn’t have some).
Lemon glaze
⅔ cup powdered sugar’.125.g
3 tbsp lemon juice or fresh orange juice
Method
Preheat the oven at 375 F 190F
Prepare a pan (9×5) (23×13) (grease and floured)
Bring the milk to a boil ( or 1 minute in the micro), once boiling, remove from heat and drop in the tea bags. Leave them to sit for 10 minutes, then discard the bags. And put the “tea milk” aside.
In a large mixing bowl mix together the butter, the sugar and the zest until creamy.
Add the eggs one at the time, and just after, the vanilla. Mix well, scraping down the bowl if needed.
In a bowl mix together the flour and almond flour along with the baking powder and salt. Once well combined, add it to the batter. Mix with a spatula or spoon and pour the “tea-milk”, beating just to combine.
Toss the blueberries with the tbsp of flour and fold them in.
Pour the batter into your prepared pan and swirl in the jam if using.
Take the remaining blueberries, toss them with the tbsp of sugar 15g and sprinkle on the top of the batter.
Bake for 55-60 minutes or until the center is just set. Allow the cake to cool down for 10-12 minutes before plating and glazing
For the glaze.
Mix together the powdered sugar with the juice until smooth and drizzly. Set aside.
Unfold the cake and place it on a serving plate. Drizzle the icing on top. And voila.! Just so delicious! . The flavor that comes out of this cale are just so scrumptious!
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