London Fog Tea Cake
London Fog Tea Cake
Rated 5.0 stars by 1 users
Servings
1 Loaf
Prep Time
15 minutes
Cook Time
1 hour
While you can substitute the more common Earl Grey for London Fog in this recipe, you'll lose some of the subtle floral notes. Don't skip basting the finished loaf in simple syrup!
Author:Marguerite
Ingredients
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1 cup vegetable oil, plus more for pan
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2 cups all purpose flour
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1 ½ teaspoon Diamond Kosher Salt
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½ teaspoon baking soda
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½ teaspoon baking powder
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2 large eggs
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1 cup whole-milk plain yogurt
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2 tablespoons (about 2 sachets) Harney & Sons London Fog Tea
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2 teaspoons vanilla extract
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¼ cup London Fog Simple syrup (see recipe)
Directions
Position oven rack in the center of the oven and preheat to 350º. Lightly coat a 9x5” loaf pan with vegetable oil. Line with parchment paper, leaving overhang on the long sides. Coat the parchment paper with oil and set aside.
In a medium bowl whisk together the flour, salt, baking soda, and baking powder. Set aside.
Add the 1 cup vegetable oil and eggs to a large boil. Whisk, vigorously, for a full minute - until the mixture is pale yellow and frothy. Add the yogurt, tea and vanilla extract and whisk to combine.
Fold or whisk in the dry ingredients until just combined. The batter can still be a little lumpy. Pour into prepared loaf pan. Bake for approximately one hour. Baking times can vary significantly with a recipe like this. Start checking at about 45 minutes. A toothpick inserted into the center of the cake should come out clean. Alternately, you can temp the center of the cake - take the cake out when the internal temperature reads 200º-205º.
Allow to cool in the pan for 10-15 minutes, then transfer to a wire rack. Baste all sides of the cake with the simple syrup, then allow to cool completely before slicing and serving.
As a snacking cake, it’s unlikely you’ll serve and eat this all in one sitting. It can be store on the counter for 1-2 days lightly covered with plastic or Bee’s Wrap.