French Earl Grey Bundt Cake

Makes a 20cm x 8cm (6 cup capacity) bundt cake and serves 10-12 people



Earl Grey Bundt Cake

  • 300g unsalted butter, coarsely chopped
  • 225ml whole milk
  • 1012 earl grey tea bags
  • 3 large eggs, at room temperature
  • 300g caster sugar
  • 75g brown sugar
  • 1 tsp vanilla paste or essence
  • Zest of 1 lemon
  • 360g plain flour, sifted
  • 2 ½ tsp baking powder
  • 1/3 tsp fine sea salt
  • Sifted icing sugar, to decorate
  • Dried edible cornflowers and rose petals, to decorate

Earl Grey Syrup

  • ¾ cup water
  • 165g (¾ cup) caster sugar
  • 4 earl grey tea bags
  • ½ tsp vanilla paste or essence

Lemon Icing

  • 100g icing sugar
  • 1 ½ tbsp (30ml) strained lemon juice


Earl Grey Bundt Cake

  1. Melt butter and milk in medium saucepan over low heat, stirring gently until hot and steamy. Remove from heat and add teabags, stir and allow to steep for 60 minutes. When ready to use, remove teabags, squeezing to extract extra flavour.
  2. Preheat oven to 175°C (155°C fan-forced) and set aside a 6 cup bundt pan.
  3. Beat together eggs and sugars until light and fluffy, 3-4 minutes, then add the tea mixture and beat on low speed until combined, followed by vanilla, lemon zest and sifted dry ingredients until batter is smooth.
  4. Heavily grease bundt pan with a cooking spray, ensuring all crevices of the pan are well greased, then dust with sifted flour. Invert pan over the sink and tap gently to remove excess flour.
  5. Pour batter into pan and bake for 50 minutes or until a skewer inserted comes out clean. Allow cake to cool for 12-15 minutes in the pan, then turn out onto a plate with a lip, drizzle with warm earl grey syrup, then allow to cool completely.
  6. If the cake sticks to the pan, placing the pan cake-side-up in a tray filled with 3-4cm of boiling water for 2-3 minutes expands the cake pan and allows easier release. Take great care not to burn yourself and do not allow the water to come into direct contact with the cake. 

Earl Grey Syrup

  1. Simmer water, sugar and tea bags in a medium saucepan until the ingredients thicken into a syrup, then add vanilla
  2. Squeeze and remove tea bags, then pour the warm syrup over the warm cake, allowing the syrup to soak in as the cake cools.

Lemon Icing

  1. Mix icing sugar together with lemon juice. If icing is too thick, add a little more juice, and if it is too thin, add a little more sugar. 

To Serve

  1. Place bundt cake on serving plate and dust with sifted icing sugar. Drizzle lemon icing over cake and sprinkle with dried edible flowers.



Mini bundt cakes were also made for this collaboration for styling purposes, using a 6-hole, 4 cup capacity pan. If you wish to make mini bundts with a similar capacity pan, I would suggest making two-thirds of the total recipe, and baking them for approximately 20-25 minutes.