Earl Grey Tea Cake
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
This not-too-sweet, simple cake is flavored with fragrant, bergamot-infused earl grey tea leaves blended right into the batter, as well as bright lemon zest and floral honey. If you don’t have a round cake pan, you can use a square one instead. Serve it as an after dinner dessert, a cake for brunch alongside fruit salad, or a sweet anytime snack.
Ingredients
Cooking spray
3 spray(s)
Olive oil
¼ cup(s)
Packed light brown sugar
¼ cup(s)
Honey
¼ cup(s)
Egg
3 large
Plain fat free Greek yogurt
½ cup(s)
Unsweetened applesauce
½ cup(s)
1% low fat milk
¼ cup(s)
Vanilla extract
1 tsp(s)
Lemon zest
1 tsp(s)
Earl grey tea
¼ cup(s), 3 tbsp, from 6 tea bags
Whole wheat pastry flour
1¾ cup(s)
Baking powder
¾ tsp(s)
Table salt
½ tsp(s)
Confectioners' sugar
1 tsp(s)
Instructions
1
Preheat oven to 350°F and coat a round 9-inch round cake pan with cooking spray.
2
In a large bowl, beat the olive oil, light brown sugar, honey, eggs, yogurt, applesauce, milk, vanilla, and lemon zest until completely combined, 1 to 2 minutes. Stir in the tea leaves just to combine.
3
In a small bowl, whisk the whole wheat pastry flour, baking soda, baking powder, and salt. Fold the dry ingredients gently into the wet ingredients just until combined.
4
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a wire rack before removing. Cut into 9 slices and serve with confectioner’s sugar sifted on top.
5
Per serving: 1 slice
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