Sunday, 27 October 2019

Earl Grey Yogurt Butter Cake


I bought a new box of Earl Grey Tea to bake Earl Grey Longan Sweet Bread.  Getting to like the flavour of the tea, I started to try it on other bake. And this butter cake recipe was my latest try. Besides the aroma of the butter cake, it carried a faint Earl Grey Tea flavour 😋




Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack and increase temperature to 170℃ for 10 minutes.

Ingredients

All ingredients in room temperature
Using 56~59g Omega 3&6 eggs

110g unsalted butter, softened
Pinch of salt
85g caster sugar

3 eggs

80g top/cake flour
30g Prima plain flour plus/plain flour
5g milk powder
3g baking powder
2g Earl Grey tea leaves from one teabag

30g vanilla yogurt
15g golden syrup


Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, plain flour plus, milk powder, Earl Grey tea leaves, and baking powder in a bowl. Set aside.


3. Combine vanilla yogurt, and golden syrup in a small container. Set aside.


4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.

 Add in eggs, one at a time, to the butter cream, using the electric hand mixer.


6. Fold in the sieved flour mixture from Step 2.

7. Mix in the vanilla yogurt mixture from Step 3. Mix the batter till smooth.


8. Pour the batter into the prepared cake pan.

9. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes.

Bring down to the middle rack, and continue to bake for another 10 minutes at 170℃, or till golden.

10. Transfer the cake to a cooling rack to cool down for about 5~10 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Invert out the cake and let it rests on a cooling rack.

Cover the cake with cling wrap and let it cools to room temperature.






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