• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Apple & Earl Grey Teacake

August 25, 2020 by Salma Leave a Comment

Apple & Earl Grey Teacake | The Polka Dotter

Apples are infused with the intoxicating scent of earl grey, vanilla and orange in this delightful recipe that is perfect for chilly winter evenings. Earl grey is the hero of this cake, so using the best quality earl grey tea leaves you can find will produce the most fragrant and flavourful cake. If you can’t source high quality tea or a large reusable teabag or muslin bag to place them in, you can substitute with 10-12 regular teabags for the cake recipe, and 2 teabags for the icing. And although optional, I implore you to add the lime juice in the icing, as it balances the sweetness perfectly and enhances the lovely bergamot flavour.

This recipe was created for Australian supplier of all things fresh and seasonal, Harris Farm Markets.

Apple & Earl Grey Teacake | The Polka Dotter
Apple & Earl Grey Teacake | The Polka Dotter
Apple & Earl Grey Teacake | The Polka Dotter
Print

Apple & Earl Grey Teacake

Apple & Earl Grey Teacake | The Polka Dotter

Apples are infused with the intoxicating scent of earl grey, vanilla and orange in this delightful recipe that is perfect for chilly winter evenings. 

  • Author: Salma

Ingredients

Scale

Apple & Earl Grey Teacake

  • 400–450g (2 large or 3 small) granny smith apples
  • 200g unsalted butter
  • 10g good quality earl grey tea leaves
  • 100g brown sugar
  • ½ vanilla bean, seeds scraped (or 1 tsp vanilla paste)
  • Zest of 1 orange
  • 2 large eggs, at room temperature
  • 150g caster sugar
  • 240g plain flour, sifted
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt 
  • Dried cornflowers and rose petals (optional)

Earl Grey Icing

  • 240g icing sugar, sifted
  • 125 ml (½ cup) boiling water
  • 2g (2 tbsp) earl grey tea leaves
  • Squeeze of lime juice (optional)
  • Pinch of fine sea salt

Instructions

Apple & Earl Grey Teacake

  1. Preheat oven to 165°C (145°C fan-forced) and grease 20cm (8”) bundt or round cake tin.
  2. Wash, peel, core and dice apples into 2cm cube pieces.
  3. Place earl grey tea leaves in large reusable teabag or muslin bag.
  4. Melt butter and brown sugar gently on low heat in wide bottomed deep saucepan, then place teabag at base of saucepan. Add diced apple and coat with butter, then zest orange over apples and swirl vanilla seeds or paste through.
  5. Allow to cook on low heat, stirring intermittently, until apples are soft but not completely cooked through.
  6. Remove from heat and allow apples to steep in tea-infused butter for approximately 1 hour. Squeeze teabag to extract maximum flavour and discard tea leaves.
  7. Beat eggs and caster sugar in free-standing mixer until thick and pale (approximately 3-4 minutes).
  8. Fold in infused buttery apple mixture until well combined, then sifted flour, baking powder and salt.
  9. Pour cake batter into prepared cake tin and bake for 40 mins, or until lightly golden and a skewer comes out clean.
  10. Allow to cool for 15 minutes in cake tin, then turn out onto wire rack and allow to cool completely.

Earl Grey Icing

  1. Cover tea leaves with boiling water and allow to steep for at least 20 minutes.
  2. Add tea to icing sugar in medium bowl, one teaspoon at a time, until mixture starts to come together as a thick, sticky icing.
  3. Squeeze lime juice into icing, if using, until icing is of a thick pouring consistency. If not using lime juice, add further tea to the same consistency, then pinch of salt.
  4. If icing is too thick, add a little more lime juice or tea. If icing is too thin, add a little more icing sugar.
  5. Use icing immediately, as it sets quite quickly.

To Serve

  1. Place completely cooled cake on serving plate and drizzle with earl grey icing , then sprinkle with dried cornflowers and rose petals.

Enjoy!

Notes

Makes one 20cm (8”) bundt cake and serves 8-10 people

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Apple & Earl Grey Teacake | The Polka Dotter

You may also like:
French Earl Grey Bundt Cake
Earl Grey + Salted Caramel Brownies
Chocolate Earl Grey Tart + Sea Salt (GF)

Filed Under: Cakes Tagged With: Apple, Earl Grey, Orange, Vanilla

Previous Post: « Hibiscus Poached Pear Pavlova
Next Post: Blood Orange & Ginger Syrup Cake {gluten-free} »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
I’ve been spending most of my days blissfully cu I’ve been spending most of my days blissfully cuddled up feeding a newborn lately so this festive season has been pretty light on the baking front, but I did manage to squeeze in one batch of our favourite gingerbread cookies this year. Most of them weren’t quite as delicate as the ones pictured here thanks to our little one. Instead we’ve had a batch shaped as dinosaurs, cars and planes, and drizzled with crazy coloured lemon royal icing and covered in sprinkles, but they tasted perfect. And even though it takes double the time baking with a small child, requires a LOT of patience, and a significant amount of gingerbread dough seems to suspiciously go missing every time I turn around, I really do love seeing the sparkle in their eyes and watching their skills develop and creativity blossom. What do you think, yay or nay to baking with kids?
These Gingerbread Mini Bundt Cakes + Lemon Glaze a These Gingerbread Mini Bundt Cakes + Lemon Glaze are divine this time of year (or any time really!), with an intoxicating spicy aroma pairing perfectly with tangy lemon icing. I posted this recipe 4 years ago but decided to give it a face lift recently with new images. And because everyone loves a good ol’ before and after, swipe across for one of the original images. What do you think? 😊
Mango weekend vibes 🥭 Mango weekend vibes 🥭
What’s your favourite pavlova topping? I have so What’s your favourite pavlova topping? I have so many but I’m currently loving these Mango and Passionfruit Curd Mini Pavlovas. One spoonful of passionfruit curd and I guarantee you’ll be hooked!
This time last year I had the pleasure of creating This time last year I had the pleasure of creating these Chocolate Orange Gingerbread Cookies for @marimekkoaustralia. A twist on everyone’s favourite festive treat, these chocolate orange gingerbread cookies are sandwiched together with an orange and ginger buttercream swirl, and are the perfect way to indulge this season ☺️
Welcome summer! It’s time for ALL the pavlovas 😊️ in particular these Mango and Passionfruit Curd Mini Pavlovas. A crispy meringue shell with a marshmallowy centre, smothered in tangy passionfruit curd then dotted with balls of mango and fresh raspberries. Recipe on the blog 😊️
I had the pleasure of creating a couple more recip I had the pleasure of creating a couple more recipes for @harrisfarmmarkets before our little bub arrived this month. These Mango and Macadamia Mini Ice Cream Cakes were inspired by the iconic @weisicecream and have become one of my new favourite recipes. Mango lime sorbet is layered atop vanilla ice cream dotted with honey roasted macadamias and a hint of ginger, and finished off with a crisp nutty base and a sprinkling of coconut. Best of all - I was channeling all those time-poor mums when I made them, so even though they look impressive in all their sophisticated layered glory, they are a bit of a cheat’s dessert with no ice cream maker required!
Follow @thepolkadotter on Instagram

Latest Blog Posts

Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter
Apple & Earl Grey Teacake | The Polka Dotter
Hibiscus Poached Pear Pavlova | The Polka Dotter
Pumpkin Chai Cheesecake | The Polka Dotter

Copyright © 2021 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok