Earl Grey Olive Oil Cake
Do you take your olive oil tea cake with extra Drizzle too?
Recipe by Madison Skye | @madisonjskye
2 cups all-purpose flour
1 tsp baking powder
½ tsp kosher salt
¼ tsp baking soda
1½ cups granulated sugar
Zest of 1 medium lemon (about 1 tbsp)
3 large eggs, room temperature
1 cup Sizzle
3 tbsp freshly squeezed lemon juice
1 cup whole milk, room temperature
4 bags of Earl Grey tea
2 cups heavy whipping cream
Drizzle for topping
Instructions
Active Time: 1 Hour
Full Time: 2.5-3 Hours
Preheat your oven to 350°F (175°C). Grease a 9-inch pan with a small amount of Sizzle and line the bottom with parchment paper.
In a small saucepan, warm the milk with 2 Earl Grey tea bags over medium heat. Let it steep until the milk becomes a deep tan color. Remove from heat and allow it to cool slightly.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, lemon zest, eggs, and Sizzle. Add the lemon juice and cooled Earl Grey–infused milk, mixing on low until just combined.
With the mixer on low, add the flour mixture in two additions, mixing until the batter is smooth. Cut open 1 bag of Earl Grey tea, and add the tea directly into the batter, breaking up with your fingers. Mix once more.
Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes. Run a knife around the edge, and transfer the cake to a wire rack to cool completely.
To add whip cream on top, add 2 cups of heavy whipping cream to a large bowl, and whip on high speed with a hand mixer until thick. Cut open your last bag of Earl Grey tea, and mix in with the whipping cream, breaking up with fingers. Scoop, Drizzle, and serve!
