Photo of Earl grey tea cake by WW

Earl grey tea cake

Points® value
Total Time
55 min
15 min
40 min
This not-too-sweet cake is flavoured with fragrant Earl Grey tea leaves – mixed right into the batter – as well as floral honey and lemon zest.


Calorie controlled cooking spray

4 spray(s)

Olive Oil

60 ml

Light Brown Sugar

50 g


70 g

Egg, whole, raw

3 large, raw

0% fat natural Greek yogurt

125 g

Apple sauce

250 g

Semi Skimmed Milk

60 ml

Vanilla Extract

1 teaspoon(s), level


½ zest(s) of 1

Tea, All Types

6 bag(s), Earl grey

Wholemeal Flour

100 g

Plain White Flour

100 g

Baking powder

¾ teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level


½ teaspoon(s)

Icing Sugar

5 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm springform cake tin with cooking spray.
  2. Beat together the oil, brown sugar, honey, eggs, yogurt, apple sauce, milk, vanilla and lemon zest for 1-2 minutes until completely combined. Stir in the tea leaves.
  3. In a small bowl, stir together the flours, baking powder, bicarbonate of soda, and salt. Using a spatula, fold the flour mixture gently into the egg mixture until just combined, then pour the batter into the prepared cake tin.
  4. Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean. Transfer the tin to a wire rack and let the cake cool completely in the tin. Dust with the icing sugar then slice and serve.


The cake will keep in an airtight contain for up to 4 days.