This Earl Grey Tea and Honey Pound Cake with Walnuts pairs the citrusy flavor of bergamot with the sweetness of honey and the crunch of walnuts.
Not long ago, a friend was gushing to me about a fabulous afternoon tea she had at a local hotel. Not one to miss out, I had to check it out for myself. It was indeed a lovely tea, but I couldn’t help but think that in terms of the food, I’ve had better…and could probably make a few tastier treats myself at home.
We’ve all faced that dilemma, right? Going out to eat is a fun change of scenery and it’s nice to not have to cook or clean up, but usually in terms of food quality, it can’t hold a candle to homemade.
So when I recently remembered afternoon tea, instead of heading out I decided to make a simple version at home. Some kind of cake was definitely in order and this flavorful take on pound cake fit the bill quite nicely.
Here I paired the citrusy flavor of bergamot from Earl Grey tea with honey and walnuts. I called it a pound cake because texture-wise it reminds me of pound cake, but it technically isn’t because it doesn’t have a pound each of flour, butter, eggs, and sugar (but if you’re looking for a pound cake recipe based on the traditional proportions, check out my recipe for Vanilla-Almond Pound Cake with Easy Strawberry-Rose Sauce).
Because I like to sweeten my tea with honey, in this recipe I used Tate+Lyle® Honey Granules to sweeten this Earl Grey tea-flavored cake. If you’re not familiar with the product, Tate+Lyle® Honey Granules is a blend of pure cane sugar and honey; it’s a deliciously sweet and easy way to add honey flavor to your recipes. Honey Granules can be used in many different types of baked good recipes as a substitute for some or all of the granulated sugar called for in the recipe, and will add a touch of exquisite honey flavor. Also, Honey Granules can often be substituted for fluid honey by using this conversion: 1 cup liquid honey = 1 cup Tate+Lyle® Honey Granules + 1/4 cup additional liquid (such as water).
With a fresh twist on clotted cream in mind, I made a quick little sweet cream cheese topping for dolloping on this cake. A cup of tea and a slice of this cake makes the perfect afternoon treat.
- 2 cups (255 g) all-purpose flour
- 2 Earl Grey Tea bags (preferably organic), cut open
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup (115 g) unsalted butter, at room temperature
- 1 cup (145 g) Tate+Lyle Honey Granules
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 1 cup (240 ml) milk (low-fat is fine)
- 1 cup (115 g) walnuts, chopped
- 4 oz (115 g) cream cheese, slightly softened (low-fat is fine)
- 1 tablespoon Tate+Lyle Honey Granules, dissolved in 1 tablespoon boiling water
- Butter, for the pan
- Flour, for the pan
- Preheat the oven to 350F; butter and flour a 9 by 5-inch loaf pan.
- Whisk together the flour, tea leaves (from the opened tea bags), baking powder, salt, and baking soda in a large bowl and set aside.
- In another large bowl, beat together the butter and honey granules, and then beat in the eggs, vanilla extract, and milk.
- Stir the dry ingredients into the wet ingredients, and then fold in the walnuts.
- Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 45 to 50 minutes.
- Cool completely on a wire rack before slicing.
- For the cream cheese topping, beat together the cream cheese and dissolved honey granules until smooth.
- Serve the bread with the cream cheese topping for dolloping on top.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.