Earl Grey + Lavender Cake

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Adjust Servings:
1/2 cup Milk
3 Earl Grey teabags
1/2 cup Butter, soft
1 cup Sugar
2 Eggs
1/2 tbsp Vanilla extract
1 1/2 cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 tbsp Loose Earl Grey tea
100g Icing sugar
2-3 tsp Milk
2 tbsp Butter, soft
1/2 tsp Lavender Extract
1/2 tsp Vanilla extract
Dried lavender buds for garnish
a few drops Purple food colouring

Earl Grey + Lavender Cake

  • Serves 8
  • Medium


  • Icing:



I’ve had a beautiful weekend followed by an even better week. It’s not a sentence one normally hears or says, I know, but once you hear my reasons, you shall agree.

My parents travelled for a few days, and I turned 3 again and ate all the junk food and candy I could get my hands on, ordered take out, ate in bed, and cancelled the gym. I have a feeling my parents are not leaving me unattended for a while now.

But apart from all that, in between the Cheetos, pizza and Netflix, I also made a head start on a couple of projects and we’ve been very busy in the kitchen experimenting. We have a few new collaborations coming up and also the new feature that I discussed earlier, “In Your Kitchen”, is about to be launched, but more on all this later.

For now, let’s talk about this beauty – Earl Grey and Lavender Cake.

Its not enough to just drink tea, we can now eat it too! This perfectly moist-but-also-crumbly teacake is perfect with a cup of tea. The glaze has the lavender in it, and of course some purple colouring, because, well, why not? Garnish with a few dried lavender buds, and this cake transport you back to colonial England.

It is a large cake, bakes fast and requires minimum effort. If you aren’t a fan of the lavender, you can use a simple vanilla buttercream with perhaps some lemon zest too.

Note: use the tea bags! Strangely enough, the flavour is a lot more stronger and better from tea bags rather than the high quality loose leaves!


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Earl Grey Milk

Gently warm the milk, but not boil. Remove from heat and add in the 3 tea bags. Cover and steep for at least 30 to 40 minutes.
Squeeze out the tea bags for remaining liquid and discard. Pour the milk back into the ½ cup measurement and add more plain milk if required to fill.



Heat the oven to 180°C.
Grease and flour a 10 inch cake tin.
Whisk the flour, baking powder, salt and Earl Grey tea leaves together.
Whisk the butter and sugar in a separate bowl until creamy. Add the eggs one at a time followed by vanilla extract.
Add the flour mixture to the batter, alternating with the milk tea, three times.
Pour the batter into the cake tin and bake for 25 minutes.
Remove the cake from the oven and allow the cake to cool completely on a wire rack before frosting.



Whisk the icing sugar, butter, milk, lavender and vanilla extract together for a thick consistency. Then add the purple colouring.
Pour the icing over the cake and smoothen with a wet spatula. Sprinkle dried lavender buds over.

Kamini Patel

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