Earl Grey and Rosewater Cake Treats
Super easy, super romantic cake treats that taste like heaven. These are made using a basic vanilla cake recipe with earl grey tea and a hint of rose added. They are delicate, tangy and super velvety.
The icing is made with labneh which adds a tanginess to them.
They aren't too sweet, which I love!
RECIPE:
1 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
4 eggs
1 tablespoon vanilla extract
2 and 3/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/8 tsp cardamom powder
1tbs ground earl grey tea
1/4 c vanilla yogurt
Icing:
2Cups Powdered sugar
1/4 Cup Labneh/Kefir Cheese
1tsp rosewater
dried rose petals for garnish
Preheat the oven to 350°F. Grease and lightly flour baking molds
In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Combine the sifted flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk/tea mixture, beating well after each addition.
Fold in yogurt mixture.
Divide the batter evenly among your molds.
Bake 12-15 minutes or until a toothpick inserted into the center comes out clean with just a crumb or two
Cool on a wire rack
Icing:
Mix ingredients together. If icing is too thin/wet, add more powdered sugar. If icing is too thick, thin with milk, 1tsp at a time.
Once the cakes have cooled dip the top into icing and allow to set on a wire rack lined with parchment or a silpat mat. Before icing sets, top with rosepetals and colored icing powder.
Serve with milk tea or champagne!
The icing is made with labneh which adds a tanginess to them.
They aren't too sweet, which I love!
RECIPE:
1 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
4 eggs
1 tablespoon vanilla extract
2 and 3/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/8 tsp cardamom powder
1tbs ground earl grey tea
1/4 c vanilla yogurt
Icing:
2Cups Powdered sugar
1/4 Cup Labneh/Kefir Cheese
1tsp rosewater
dried rose petals for garnish
Preheat the oven to 350°F. Grease and lightly flour baking molds
In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Combine the sifted flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk/tea mixture, beating well after each addition.
Fold in yogurt mixture.
Divide the batter evenly among your molds.
Bake 12-15 minutes or until a toothpick inserted into the center comes out clean with just a crumb or two
Cool on a wire rack
Icing:
Mix ingredients together. If icing is too thin/wet, add more powdered sugar. If icing is too thick, thin with milk, 1tsp at a time.
Once the cakes have cooled dip the top into icing and allow to set on a wire rack lined with parchment or a silpat mat. Before icing sets, top with rosepetals and colored icing powder.
Serve with milk tea or champagne!
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