Strawberry Rhubarb Earl Grey Tea Cake 草莓大黃伯爵茶小蛋糕
Strawberry and Rhubarb is a flavor combo I had never tried before I moved to the States. I had never tried rhubarb before either. When I met my husband, Daniel, the first conversation we had was about our favorite food, and he told me his all-time favorite dessert is strawberry rhubarb pie. I had no idea what that was, I just smiled and nodded. Fast forward to several years later, I started to make strawberry rhubarb pie for him every year during the rhubarb season, but never with my own recipe.
This year, I finally developed several strawberry rhubarb recipes, and, of course, Daniel was my inspiration for all of them. This strawberry rhubarb earl grey tea cakes is one of them. The cake itself features a tea infused flavor and I created a lava cake effect by piping the strawberry rhubarb jam in the center and covering the top with icing and fresh strawberries. It’s very fun to make and so cute to look at. Needless to say, very delicious too. Daniel approved.
Strawberry Rhubarb Earl Grey Tea Cake 草莓大黃伯爵茶小蛋糕
Yield 6 tea cakes
Cake Ingredients
Unsalted butter, 113g plus more for greasing the pan
Whole milk, 240ml
Earl grey tea leaves, 2 TBS, finely grind 1 TBS, leave the other left whole
Powdered sugar, 200g
Eggs, large, 2
Salt, 2g
Vanilla extract, 1 tsp
All purpose flour, 200g
Baking powder, 8g
Lemon zest from 1 lemon
Strawberries, for topping
Filling Ingredients
Rhubarb, 84g, finely chopped
Strawberries, 110g, sliced
Granulated sugar, 45g
Water, 10g
Icing Ingredients
Powdered sugar, 200g
Lemon juice, 3 TBS
Earl grey tea leaves, 1 tsp, ground
Instructions
Preheat the oven to 400F. Brush the pan with melted butter or nonstick spray.
Melt butter in a small saucepan, off heat, add in the tablespoon of ground tea leaves. Set aside.
In a separate pan, warm the milk with the other tablespoon of whole tea leaves and bring to a simmer, turn off heat and let sit for 3-5 minutes. Pour the warm milk over a strainer and set aside to cool.
In a mixing bowl, whisk the sugar and tea infused butter together until smooth. Add in eggs, salt, and vanilla extract, continue to whisk until well combined.
Add in the flour, baking powder, and lemon zest to the bowl, mix to combine. With the mixer running at low, slowly pour in the cooled milk tea, continue to mix until everything is incorporated.
Pour the batter into the prepared pan, bake for 22-25 minutes until a cake tester inserted into the center comes out clean. (if using a muffin pan, reduce time to be 18-23)
Remove from the oven, leave the cake in the pan to cool for 5-10 minutes, and then invert the cakes out on a cooling rack to cool completely.
Make the filling - place all the ingredients in a pot, stir frequently and cook until tender. About 6 to 8 minutes. Set aside to cool completely.
Make the icing - whisk all ingredients together until smooth.
Once the cakes are cooled, use a small paring knife to make a 3/4” hole in the center of the cake, try to make it as deep as possible without cutting through the bottom of the cake. Place the filling in a piping bag and pipe into the hole of each cake.
Pour the icing on top of the cake. Top with some fresh strawberries. Set aside for the icing to set, at least 2 hours, preferably overnight.
You can always check out my instagram page for tutorial of this recipe!
