Sherlock Holmes London Fog Tea Cakes Recipe

Introduction

These Sherlock Holmes London Fog Tea Cakes capture the fragrant essence of Earl Grey tea in a tender, buttery treat. Perfect for afternoon tea or a cozy snack, they blend classic flavors with a subtle tea twist.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp loose Earl Grey tea leaves (or 3 tea bags)
• 1 cup whole milk
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and prepare muffin tins by greasing or lining with paper cups.
2. Step 2: Sift together the flour, baking powder, salt, and ground Earl Grey tea leaves into a bowl to combine the dry ingredients evenly.
3. Step 3: Heat the whole milk gently, then steep the Earl Grey tea leaves (or tea bags) in the milk for 5 minutes. Strain out the tea leaves and allow the milk to cool.
4. Step 4: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
5. Step 5: Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
6. Step 6: Alternately add the dry ingredients and the tea-infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
7. Step 7: Spoon the batter evenly into the prepared muffin tins and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the tea cakes to cool in the tins for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Tips & Variations

• For a stronger tea flavor, increase the Earl Grey tea leaves to 1.5 tablespoons or steep the tea for longer in the milk.
• Use a mix of black tea and lavender leaves for a floral variation reminiscent of classic London Fog.
• Replace whole milk with almond or oat milk for a dairy-free option.
• Add a spoonful of lemon zest to the batter for a bright citrus note that complements the tea.

Storage

Store the tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 2 months. To reheat, warm gently in a low oven or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tea bags instead of loose Earl Grey tea leaves?

Yes, you can substitute 3 Earl Grey tea bags for the loose tea leaves. Be sure to remove the bags after steeping to avoid bitterness.

What if I don’t have whole milk?

You can use any milk you prefer, such as 2% milk, skim milk, or a dairy-free alternative like oat or almond milk. The taste and texture may vary slightly but the cakes will still be delicious.

Sherlock Holmes London Fog Tea Cakes Recipe

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4.7 from 82 reviews

Sherlock Holmes London Fog Tea Cakes are delicate, aromatic muffins infused with the distinctive flavor of Earl Grey tea. These tea cakes marry the floral notes of bergamot with a moist, buttery crumb, making them perfect for an afternoon snack or a charming accompaniment to your tea time ritual.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp loose Earl Grey tea leaves (or 3 tea bags)
• 2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 cup whole milk
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

Finishing

• Powdered sugar for dusting

Instructions

1. Prepare Dry Ingredients: Sift together the all-purpose flour, baking powder, salt, and ground Earl Grey tea leaves in a bowl. Ensure the tea leaves are finely ground to incorporate even flavor throughout the batter.
2. Steep Tea in Milk: Heat the whole milk until warm, then steep the loose Earl Grey tea leaves or tea bags in the milk for about 5 minutes. After steeping, strain to remove leaves and let the tea-infused milk cool completely.
3. Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This process helps to incorporate air into the batter, ensuring a tender cake.
4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in the vanilla extract to build flavor complexity.
5. Combine Mixtures: Alternate adding the sifted dry ingredients and the cooled tea-infused milk to the butter mixture. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter, which could make the cakes tough.
6. Bake the Cakes: Preheat your oven to 350°F (175°C). Spoon the batter evenly into prepared muffin tins lined with paper liners or greased. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
7. Cool and Dust: Allow the tea cakes to cool in the tins for about 5 minutes before transferring them to a wire rack. Once cooled, dust the tops with powdered sugar to add a touch of sweetness and a charming finish.

Notes

• If you prefer a stronger tea flavor, increase the amount of Earl Grey tea slightly, but avoid overpowering the batter to maintain balance.
• Ensure the milk is cooled after steeping to prevent cooking the eggs when mixed into the batter.
• These tea cakes freeze well; store in an airtight container and thaw at room temperature before serving.
• Use high-quality Earl Grey tea to get the best bergamot flavor.
• For a dairy-free version, substitute whole milk with almond or oat milk and use margarine or coconut oil instead of butter.

Keywords: Earl Grey, London Fog, tea cakes, muffins, British dessert, tea time, bergamot, flavored cake